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Mashed potato casserole in the oven with minced meat

Baked Mashed Potato and Meat Casserole

Incredibly tasty, made from simple ingredients, for a family dinner! This baked mashed potato and meat casserole will feed your whole family in no time. It's a complete dish — very filling and tasty. Serve it with any sauce: ketchup, sour cream, or mayonnaise!

Yulia

Recipe author

Mashed potato casserole in the oven with minced meat

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Composition / ingredients

Servings:

Potatoes

500

Ground meat

350

Onion

Vegetable oil

Salt

Basil (dried)

Milk (warm)

120

Butter (plus more for greasing the dish)

Egg

Hard cheese

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 48 % 14 g

Carbohydrates 31 % 9 g

186 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a baked mashed potato and meat casserole? Gather the ingredients. You can use any ground meat: pork, chicken, beef, or a blend. I used ground pork. If needed, thaw the meat ahead of time. Wash the vegetables and egg well and pat them dry.
Step 2:

Peel and rinse the potatoes and put them in a pot of water. Salt the water and cook the potatoes until tender. To speed things up, cut the potatoes into smaller pieces.
Step 3:

Drain the water from the pot through a colander. Mash the hot potatoes into a purée with the warm milk added. You can do this however is convenient: with a potato masher or a blender.
Step 4:

Add the butter to the mashed potatoes and stir. Let the mash cool a little, right in the pot.
Step 5:

Beat a raw egg into the mash. Stir the mixture until the egg is fully blended into the mash. You can do this with a spoon, fork, masher, or blender.
Step 6:

Peel the onion and cut it into small cubes. To keep your eyes from watering as you cut, wet the knife with cold water.
Step 7:

Pour vegetable oil into a skillet and add the onion. Fry the onion, stirring occasionally, until golden.
Step 8:

Add the ground meat to the onion. Fry the meat over medium heat until its color changes, stirring often and breaking up any large clumps.
Step 9:

Near the end, salt the meat, add the dried basil, and stir. Cook for another 5 minutes. You can add any spices to taste.
Step 10:

Grate the cheese on the fine side of a grater.
Step 11:

Grease the baking dish with butter. Spread in half the mashed potatoes and level it out. I used an 18×18 cm dish.
Step 12:

Then spread an even layer of the meat on top.
Step 13:

Spread the remaining mashed potatoes on top and gently level it.
Step 14:

Sprinkle the top of the casserole with grated cheese.
Step 15:

Bake the potato casserole in an oven preheated to 180°C (355°F) for about 20–25 minutes. Go by your own oven. Serve the casserole hot as a dish in its own right. Enjoy!

If you have leftover mashed potatoes from yesterday's dinner, you can put the casserole together faster — especially if you fry the meat ahead of time. You can lay tomato slices over the meat layer to vary the filling and make the casserole even juicier. Instead of cheese, you can spread sour cream over the top. I didn't make the mash too thick, and the casserole turned out very tender and tasty. You can serve it with fresh vegetables and herbs.
Keep in mind that everyone's oven is different. The temperature and cooking time may differ from those given in the recipe. To make any baked dish turn out well, take advantage of some helpful tips on how ovens behave!
Keep in mind that the quality and flavor of the finished dish depend a lot on thawing the ingredients properly. For how to avoid mistakes and choose the best way, see the article on defrosting.