Beef & Potato Casserole

Author: Danielle Smith-Bullied

PREP TIME: 30 mins | COOK TIME: 1 hr 30 mins |

TOTAL TIME: 2 hrs | SERVES: 6-8

This beef and potato casserole is a reminder that nourishing yourself doesn’t have to be complicated. Made with simple ingredients and plenty of comfort, it’s the kind of meal that supports sustainable wellness, one satisfying bite at a time. Because healthy habits are built in the everyday moments, not through perfection.

Note: This recipe has a much longer cook time than the recipes I usually share but most of this time, the casserole is sitting in the oven. The active cooking time is 30 minutes or less. Just make sure you start cooking with enough time in advance to have it sit in the oven to 1.5 hours.

INGREDIENTS:

For the Lime-Cilantro Vinaigrette

1 tablespoon olive oil

2 lbs extra lean ground beef

1 yellow onion diced

1 teaspoon salt

½ teaspoon pepper

4 potatoes sliced (Yukon Gold or Russet work best)

1 cup frozen corn

1 cup frozen peas

2 cups shredded cheddar cheese blend

For the Gravy:

½ cup butter

2 teaspoon onion powder

2 teaspoon minced garlic

75 g gluten free brown gravy mix (3 packets)

4 cups almond milk

2 cup beef broth

DIRECTIONS:

Preheat the oven to 350°F (175°C) and grease a 9 × 13-inch baking dish.
Cook the beef mixture: Heat olive oil in a large frying pan over medium heat. Add diced onion, ground beef, salt, and pepper. Cook until the beef is browned, breaking it up as it cooks.
Prepare the gravy: In a saucepan over low heat, melt the butter with the onion powder and minced garlic. Whisk in the gravy packets, then gradually add the almond milk and beef broth. Increase heat to medium and cook, stirring occasionally, until the mixture comes to a boil. Remove from heat.
Prepare the potatoes: While the beef and gravy are cooking, wash and thinly slice the potatoes (skins on if desired).
Finish the filling: Stir the frozen vegetables into the cooked beef mixture until evenly combined.
Assemble the casserole: Layer half the potatoes in the prepared baking dish. Top with half the meat mixture and ⅓ of the gravy. Add another layer of potatoes, then the remaining meat mixture. Pour another ⅓ of the gravy over top, reserving the last ⅓ for serving.
Bake covered with foil for 60 minutes, then uncover and bake for 30 minutes more.
Near the end of baking, grate the cheddar cheese and reheat the reserved gravy. Remove the casserole from the oven, turn on the broiler, sprinkle with cheese, and broil until the cheese is melted, bubbly, and lightly browned.
Serve hot with the reserved gravy on the side, if desired. Enjoy!

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ESTIMATED NUTRITION (Per Serving)

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Beef & Potato Casserole

INGREDIENTS:

DIRECTIONS:

ESTIMATED NUTRITION (Per Serving)

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