Rustic Beef & Potato Casserole

This Rustic Beef & Potato Casserole with Fresh Vegetable Salad is a hearty, homestyle meal perfect for family dinners. Juicy ground beef, seasoned with warm Georgian khmeli-suneli spices, smoked paprika, and dried chile, is layered over tender-sliced potatoes and baked to golden perfection. A creamy dill-enriched potato mash crowns the bake, lending brightness and binding the flavors together. Served alongside a fresh red bell pepper, cucumber, tomato & marinated mushroom salad dressed in olive oil, French herbs, and mayonnaise, this dish balances warming comfort with cool, crisp accompaniments.

Cooking Time

• Preparation: 20 minutes

• Beef Layer Sauté: 10 minutes

• Potato Layer Prep & Mash: 20 minutes

• Assembly & Baking: 25–30 minutes

• Salad Prep: 10 minutes (concurrent)

• Total Active Time: 55 minutes

• Total Time: Approximately 1 hour 15 minutes

Ingredients

For the Beef Layer

• 500 g (17.6 oz) ground beef

• 1 large egg, beaten

• 1 tsp fine salt

• ½ tsp freshly ground black pepper

• 1 tsp khmeli-suneli (Georgian spice blend)

• 1 tsp smoked paprika

• 1 tsp dried chili flakes

• 1 small onion, finely chopped

• 1 Tbsp olive oil

For the Potato Layer & Mash

• 600 g (≈4 medium) potatoes, peeled and sliced thinly

• 1 tsp salt

• 2 Tbsp butter

• 1 egg, beaten

• 2 Tbsp chopped fresh dill

• 1 Tbsp olive oil

For the Fresh Vegetable Salad

• 1 fresh red bell pepper, chopped

• 1 medium cucumber, chopped

• 1 large tomato, chopped

• 100 g jarred marinated mushrooms, drained

• 1 tsp fine salt

• 2 Tbsp olive oil

• 1 tsp French herb seasoning

• 2 Tbsp mayonnaise

For the Final Topping

• 100 g fresh mozzarella, shredded

• 2 Tbsp chopped fresh parsley

Step-by-Step Cooking Directions

1. Preheat & Prep
   Preheat your oven to 180 °C (356 °F). Lightly grease a 9×13-inch (23×33 cm) baking dish with olive oil.

2. Season & Sauté the Beef
   Heat 1 Tbsp olive oil in a skillet over medium heat. Add chopped onion and sauté 2–3 minutes until translucent.
   Stir in ground beef, breaking it up with a spatula. Cook until no pink remains and juices evaporate—about 6–7 minutes.
   Season with salt, pepper, khmeli-suneli, smoked paprika, and chili flakes. Cook 1 minute more, then remove from heat. Let cool slightly.
   Stir in the beaten egg to bind the mixture.

3. Prepare the Potatoes
   While the beef cools, place potato slices in a large pot, cover with water, add 1 tsp salt, and bring to a boil. Simmer 10 minutes until just tender. Drain thoroughly and return to the pot.
   Mash with butter until smooth, then stir in beaten egg and chopped dill. Season lightly with salt and pepper.

4. Assemble the Casserole
   Spread the seasoned beef mixture evenly across the bottom of the prepared dish. Layer the mashed potatoes over the beef, smoothing the top with a spatula. Drizzle 1 Tbsp olive oil over the potato layer to encourage browning.

5. Top with Cheese & Bake
   Sprinkle shredded mozzarella over the potato top. Bake in the preheated oven 25–30 minutes, until the cheese melts and browns and the edges bubble.

6. Prepare the Fresh Salad
   In a large bowl, combine red bell pepper, cucumber, tomato, and marinated mushrooms. Season with salt, French herbs, and toss with olive oil and mayonnaise until evenly coated.

7. Finish & Serve
   Remove casserole from oven and let rest 5 minutes. Sprinkle chopped parsley over the top. Serve warm, scooping generous portions alongside the chilled fresh vegetable salad.

Nutritional Information (per serving; serves 6)

• Calories: 520 kcal

• Protein: 27 g

• Carbohydrates: 38 g

• Fat: 28 g

• Fiber: 4 g

• Sodium: 710 mg

The Origins and Popularity of the Recipe

Layered meat-and-potato bakes are found in cuisines worldwide—from French hachis Parmentier to Cornish pasties. Georgian khmeli-suneli spices lend a Caucasus twist, while the fresh vegetable salad references Mediterranean meze traditions. This fusion of hearty comfort and bright salad elements reflects modern cooking’s love of balanced plates: warming, spiced mains coupled with crisp, cooling sides.

Reasons Why You’ll Love the Recipe

• Flavor Depth: Smoky, spiced beef under creamy, herb-infused mash.

• Textural Contrast: Gooey cheese, soft potatoes, and fresh salad crunch.

• Make-Ahead Friendly: Beef can be cooked and potatoes mashed in advance.

• Crowd-Pleaser: Appeals to fans of comfort food and light salad eaters alike.

Health Benefits

• Lean Protein: Ground beef provides iron, B-vitamins, and satiety.

• Potatoes: A good source of potassium and vitamin C.

• Fresh Veggies: Hydrating cucumber, vitamin-rich pepper and tomato.

• Herbs & Spices: Dill, khmeli-suneli, and paprika offer antioxidants and anti-inflammatory compounds.

Serving Suggestions

• Bread on the Side: Crusty baguette to mop up any juices.

• Additional Dip: Serve the salad with extra mayonnaise or yogurt-based dressing.

• Wine Pairing: A medium-bodied red (Merlot, Grenache) complements spiced beef.

Common Mistakes to Avoid

• Watery Potatoes: Drain thoroughly; excess moisture makes mash runny.

• Under-Seasoned Beef: Taste and adjust seasonings before assembling.

• Unrested Casserole: Let it rest briefly; cutting too soon can cause layers to slide.

Pairing Recommendations

• Beer: A malty amber ale to stand up to rich beef.

• Non-Alcoholic: Sparkling water with a squeeze of lemon to cleanse the palate.

Cooking Tips

• Uniform Potato Slices: Slice ¼ cm thick for even boiling and layering.

• Spice Adjustments: Increase chili flakes for heat; reduce for milder flavor.

• Cheese Variations: Swap mozzarella for cheddar for more sharpness.

Similar Recipes to Try

• Shepherd’s Pie: Lamb and vegetables under mashed potato.

• Moussaka: Layers of eggplant, beef, and béchamel sauce.

• Hachis Parmentier: Classic French minced beef and potato bake.

Variations to Try

• Vegetarian: Replace beef with cooked lentils or plant-based mince.

• Cheesy Potato Top: Mix grated cheddar into mash for extra flavor.

• Herb Mash: Swap dill for chives or parsley in the potato layer.

Ingredient Spotlight: Khmeli-Suneli

Khmeli-suneli is a fragrant Georgian spice blend featuring fenugreek, coriander, and more. It adds warming complexity to meats, complementing paprika’s smokiness and bringing a unique regional twist to this comforting casserole.

Conclusion

This Rustic Beef & Potato Casserole with Fresh Vegetable Salad combines the best of hearty and healthy elements in one dish. Layered flavors, contrasting textures, and straightforward prep make it a versatile centerpiece for any meal. Embrace the fusion of Georgian spices, creamy mash, and Mediterranean salad for a truly memorable dining experience.

Frequently Asked Questions

1. Can I use pre-cooked ground beef?
   Yes—season and crumble before layering.

2. How far ahead can I assemble?
   Assemble up to 4 hours before baking; refrigerate covered.

3. Can I freeze leftovers?
   Freeze in airtight containers up to 2 months; thaw overnight.

4. What if I don’t have mayonnaise for the salad?
   Substitute Greek yogurt for creaminess.

5. My mash is too stiff—why?
   Mash with extra butter or a splash of milk to loosen.

6. Is this gluten-free?
   Yes, if you use gluten-free mayonnaise and check spices.

7. How do I make it dairy-free?
   Omit cheese, use olive oil in mash, and dairy-free mayo.

8. Can I double the recipe?
   Yes—use two dishes or a larger casserole; adjust bake time slightly.

9. My salad is watery—why?
   Drain tomatoes and mushrooms well before tossing.

10. Can I add more vegetables?
    Absolutely—bell peppers, carrots, or peas fold in nicely.