Ground Beef Mashed Potato Casserole
A comforting, budget-friendly casserole with seasoned ground beef, vegetables, creamy mashed potatoes, and melted cheese.
Ingredients
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1 lb (450 g) ground beef
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4 cups prepared mashed potatoes
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1 small onion, diced
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2 cloves garlic, minced
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1 cup frozen peas and carrots
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1 cup shredded cheddar cheese
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1 tbsp butter or cooking oil
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1 tbsp all-purpose flour
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1 cup beef broth
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1 tbsp Worcestershire sauce
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika
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½ tsp dried thyme
Instructions
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Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Brown the beef: Heat the butter or oil in a large skillet. Add the onion and cook for 2–3 minutes. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
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Add flavor: Stir in the garlic, salt, pepper, paprika, and thyme. Cook for about 30 seconds.
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Make the gravy: Sprinkle the flour over the beef and stir well. Gradually add the beef broth and Worcestershire sauce. Simmer for 2–3 minutes, until slightly thickened.
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Add vegetables: Stir in the frozen peas and carrots and cook for another 2 minutes.
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Assemble: Spread the beef mixture evenly in the baking dish. Spoon the mashed potatoes over the top and spread them into an even layer.
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Add cheese: Sprinkle the shredded cheddar evenly over the potatoes.
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Bake: Bake uncovered for about 20–25 minutes, until hot and bubbling and the cheese is melted. For a more golden top, broil for 1–2 minutes at the end, watching carefully.
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Rest and serve: Let the casserole stand for about 5 minutes before serving.
Easy Variations
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Add corn, green beans, or mushrooms to the beef layer.
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Mix sour cream or cream cheese into the mashed potatoes for extra richness.
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Substitute Monterey Jack or mozzarella for cheddar.
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Add a little hot sauce or red pepper flakes for heat.
Tip: If using leftover mashed potatoes straight from the refrigerator, warm them slightly first so they’re easier to spread and heat evenly.
