This hearty meat and potato casserole is a comforting and flavorful dish made with a combination of minced beef and chicken, creamy mashed potatoes, and a rich mushroom sauce. Served alongside a fresh salad, it’s a perfect family meal that is both satisfying and easy to prepare!
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6-8
Ingredients
For the Casserole
- 400g minced beef
- 400g minced chicken
- 1kg potatoes
- 2 eggs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, grated
- Dill, chopped (to taste)
- Spring onions, chopped (to taste)
- Salt, black pepper, sweet paprika (to taste)
- 70-100ml warm milk
- Butter (for cooking)
- Vegetable oil (for frying)
For the Mushroom Sauce
- 10 mushrooms, sliced
- 1 onion, finely chopped
- 1 carrot, grated
- 2 cloves garlic, minced
- 1 tablespoon flour
- 100ml cream
- 70-100ml warm milk
- Butter (for cooking)
- Salt, black pepper, nutmeg (to taste)
For the Salad
- Salad mix
- 2 cucumbers, chopped
- 2 tomatoes, chopped
- 1 teaspoon French mustard
- Olive oil
- Salt and black pepper (to taste)
Directions
Step 1: Prepare the Mashed Potatoes
- Peel and boil the potatoes in salted water until tender.
- Drain, then mash with warm milk, butter, salt, and black pepper until smooth. Set aside.
Step 2: Cook the Meat Filling
- Heat butter and vegetable oil in a pan.
- Sauté the onions, garlic, and grated carrots until soft.
- Add minced beef and chicken, season with salt, black pepper, and sweet paprika, and cook until browned.
- Stir in dill and spring onions, then let cool for 20-30 minutes.
Step 3: Mix with Eggs & Assemble the Casserole
- Once cooled, mix the meat filling with eggs to help bind it.
- Preheat the oven to 180°C (350°F).
- Grease a baking dish with butter.
- Spread half of the mashed potatoes at the bottom, then layer the meat mixture on top.
- Finish with the remaining mashed potatoes, spreading evenly.
Step 4: Bake the Casserole
- Bake for 25-30 minutes until the top is golden and crispy.
For the Mushroom Sauce
Step 5: Sauté the Vegetables
- In a pan, melt butter and sauté onions, garlic, and grated carrots until soft.
- Add the mushrooms and cook until golden brown.
Step 6: Make the Sauce
- Sprinkle flour over the mushrooms and stir well.
- Gradually add the cream, stirring constantly to avoid lumps.
- Add warm milk, season with salt, black pepper, and nutmeg, and cook until thickened.
Step 7: Finish & Serve
- Pour the creamy mushroom sauce over the baked casserole before serving.
For the Salad
Step 8: Prepare the Salad
- In a large bowl, mix cucumbers, tomatoes, and salad mix.
- Drizzle with olive oil and French mustard, and season with salt and black pepper.
- Toss everything to combine.
- Chill for 15-20 minutes before serving for extra freshness.
Serving Suggestions
- Serve hot with a side of fresh bread to soak up the creamy mushroom sauce.
- Pair with a light soup or a refreshing drink like lemonade.
- Sprinkle extra fresh herbs on top for an aromatic touch.
- Top the casserole with grated cheese before baking for a cheesy crust.
Cooking Tips
- For extra creaminess, add a little sour cream or cheese to the mashed potatoes.
- For a spicier kick, add a pinch of chili powder to the meat mixture.
- For a crispier top, brush the casserole with melted butter before baking.
- Use a mix of mushrooms (like cremini or portobello) for deeper flavor.
Nutritional Benefits
- Protein-packed from minced meat and eggs.
- High in fiber from potatoes and vegetables.
- Rich in vitamins from fresh herbs and salad greens.
- Creamy yet balanced, with options to make it lighter.
Dietary Information
- Gluten-free option: Use cornstarch instead of flour for the sauce.
- Dairy-free option: Use coconut milk or plant-based cream instead of dairy cream.
- Low-carb option: Replace potatoes with cauliflower mash.
Nutritional Facts (Per Serving)
- Calories: 380-420 kcal
- Carbohydrates: 30g
- Protein: 25g
- Fat: 18g
- Fiber: 5g
Storage & Freezing
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months in portions.
- Reheat: Warm in the oven at 160°C (320°F) for 10 minutes or microwave for 2 minutes.
Why You’ll Love This Recipe
- Rich, creamy, and comforting – perfect for a family meal.
- Easy to make and customize with your favorite ingredients.
- Balanced with protein, carbs, and fresh veggies.
- Make-ahead friendly for busy days.
Conclusion
This Hearty Meat and Potato Casserole is a perfect blend of savory flavors, creamy textures, and fresh salad crunch. Whether for a weeknight dinner, meal prep, or a comforting weekend meal, this recipe is sure to be a family favorite!
Frequently Asked Questions (FAQs)
- Can I use only beef or only chicken? Yes! Either meat works well, or you can replace it with turkey or lamb.
- Can I add cheese to the casserole? Yes! Sprinkle grated cheese on top before baking for a cheesy crust.
- How do I make this dish vegetarian? Replace the meat with lentils, chickpeas, or sautéed mushrooms.
- Can I prepare the casserole ahead of time? Yes! Assemble it a day in advance, store in the fridge, and bake when ready.
- What’s the best way to make the sauce thicker? Add a little extra flour or cornstarch while cooking.
- How do I make the mashed potatoes extra creamy? Use warm milk, extra butter, and a touch of sour cream.
- Can I make this dish spicier? Yes! Add chili flakes or cayenne pepper for extra heat.
- What other vegetables can I add? Try zucchini, bell peppers, or peas for more variety.
- Can I make this in individual portions? Yes! Use ramekins or a muffin tin for mini casseroles.
- What’s the best side dish for this casserole? A light salad, roasted vegetables, or garlic bread pair well.