Description
A cozy, stick-to-your-ribs Ground Beef Casserole that balances hearty beef, tender vegetables, and a golden topping, perfect for busy weeknights and slow Sundays.
Ingredients
- 1 1/2 pounds ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup beef broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups mashed potatoes (store-bought or homemade)
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil. Add the onion and cook until translucent, about 4 minutes. Add the ground beef and garlic, breaking the meat with a spoon; cook until no pink remains. Drain any excess fat.
- Stir in carrots, peas, diced tomatoes, beef broth, thyme, smoked paprika, salt, and pepper. Simmer for 8–10 minutes until the carrots begin to soften and the sauce slightly reduces. Remove from heat and stir in sour cream and half of the shredded cheddar for a creamy finish.
- Spoon the beef mixture into the prepared baking dish and spread evenly. Top with mashed potatoes, smoothing with a spatula. Sprinkle the remaining cheddar on top.
- Bake for 25–30 minutes until the top is golden and the filling bubbles at the edges. If you like a crispier top, broil for 2–3 minutes while watching closely. Let rest for 10 minutes before serving.
Notes
Use medium-fat ground beef for flavor without excessive grease. Adjust seasoning before baking; salt and pepper levels may change as the dish reduces. Refrigerate leftovers or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American