Ingredients:

• 3 eggs
• 100 ml milk (half a glass)
• 30 g butter (1/4 cup)
• 500 g potatoes (1.1 pounds)
• Garlic (to taste)
• 1 onion, chopped
• 250 g mushrooms (1/2 pound), sliced
• 250 g ground beef (1/2 pound)
• A bunch of spring onions, chopped
• 4 tablespoons cornstarch
• 60 g butter (1/2 glass)
• 200 ml cream (1 glass)
• A bunch of parsley, chopped
• Flour, as needed for dusting
• 400 ml sunflower oil (for frying)

Steps:

1. Prepare the Potatoes: Start by peeling the potatoes and slicing them into thin, even rounds. This ensures they cook evenly and soak up the creamy sauce. Once sliced, set them aside in a bowl of water to prevent browning.
2. Cook the Ground Beef: Heat a pan over medium heat and add the ground beef. Break it apart with a spoon and cook until browned and fully cooked through. Season with salt, pepper, and a pinch of garlic powder or fresh garlic if desired. Once done, remove the beef from the pan and set it aside.
3. Sauté the Vegetables: In the same pan, add a tablespoon of butter and sauté the chopped onion and garlic until they become soft and fragrant. Add the sliced mushrooms and cook until they release their moisture and become tender. Season with salt, pepper, and paprika to taste. Once cooked, set the mushroom mixture aside.
4. Make the Creamy Sauce: In a saucepan, melt the remaining 60 grams of butter. Add the flour and whisk continuously to create a roux. Gradually add the milk and cream, whisking to ensure no lumps form. Once the mixture thickens, stir in the cornstarch (dissolved in a little water) to help thicken the sauce further. Let it simmer for 5-7 minutes until the sauce is smooth and creamy. Adjust the seasoning with salt and pepper.
5. Layer the Casserole: Preheat your oven to 180°C (350°F). In a baking dish, layer the sliced potatoes at the bottom. Sprinkle some salt and pepper over them, then layer the cooked ground beef, followed by the sautéed mushrooms and onions. Pour the creamy sauce evenly over the top, ensuring everything is well coated.
6. Bake the Casserole: Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil, sprinkle the chopped spring onions and parsley on top, and return the casserole to the oven to bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
7. Serve: Once cooked, remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with additional fresh parsley for an added touch of color and flavor.

Prep Time:

• 15 minutes for chopping and preparing ingredients.

Cooking Time:

• 1 hour, including baking and resting.

Total Time:

• 1 hour 15 minutes

Servings:

• This recipe serves 4-6 people, depending on portion size.

Explanation of the Recipe: Why It’s Timeless

This Hearty Potato, Beef, and Mushroom Casserole is timeless because it draws on basic, humble ingredients but creates a dish that is both comforting and elegant. The use of potatoes and ground beef as a base is something many can relate to, while the addition of mushrooms and cream elevates the dish into something special. It is both practical and indulgent, perfect for a family dinner or for guests during a gathering.

The creamy sauce binds the layers together, while the mushrooms bring a savory depth and umami flavor. The eggs, milk, and cornstarch ensure that the dish has a rich and satisfying consistency without being too heavy. The combination of earthy mushrooms, savory beef, and creamy sauce creates a comforting harmony that’s simply irresistible. It’s a dish that can be enjoyed in any season and is versatile enough to pair with a variety of side dishes, making it a perfect addition to any meal plan.

Nutrition Facts (Per Serving):

• Calories: Approximately 450-500 kcal
• Fat: 28 g
• Carbohydrates: 35 g
• Protein: 20 g
• Fiber: 4 g
• Sodium: 500 mg

(Note: These values are approximate and will vary depending on specific ingredients used and portion sizes.)

FAQs:

1. Can I use other meats instead of ground beef? Yes! You can substitute ground beef with ground turkey, chicken, or lamb for a different flavor profile.
2. Can I make this casserole ahead of time? Absolutely! You can prepare the casserole up to the point of baking, cover it, and refrigerate it for up to 24 hours. When you’re ready to bake, just pop it in the oven.
3. Can I freeze this casserole? Yes, this casserole can be frozen. After baking, let it cool completely, then cover tightly and freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake in the oven until heated through.

Tips for Making the Perfect Casserole:

• Slicing potatoes evenly ensures they cook uniformly. A mandoline slicer can be helpful for getting consistent, thin slices.
• Don’t overcook the beef in the first step, as it will cook further during baking and become dry if overcooked initially.
• Adjust the seasoning of the creamy sauce according to your taste. If you prefer a richer flavor, you can add a dash of nutmeg or Dijon mustard to the sauce.
• For an extra cheesy touch, sprinkle grated cheese on top of the casserole during the final 15 minutes of baking for a golden, cheesy crust.

Storage Tips:

• Refrigerate leftovers in an airtight container for up to 3 days.
• To reheat: Place in a covered baking dish and heat in the oven at 180°C (350°F) until warmed through. Alternatively, microwave individual portions.

Conclusion:

This Hearty Potato, Beef, and Mushroom Casserole is the perfect example of a meal that combines familiar, comforting ingredients into something elevated and special. With its creamy, flavorful sauce, tender beef, and earthy mushrooms, it’s a dish that will quickly become a staple in your kitchen. Whether you’re cooking for a family meal or impressing guests at a dinner party, this casserole is guaranteed to satisfy everyone’s appetite. The recipe is versatile, easy to customize, and will undoubtedly be a crowd-pleaser for years to come.