Homemade Beef & Mashed Potato Bake
This satisfying layered bake brings together velvety mashed potatoes and a richly seasoned ground beef tomato filling, all crowned with golden melted cheese straight from the oven. It's the ultimate easy weeknight comfort dish that the whole family will ask for again and again.
🛒 Ingredients
8 servings
- 800g floury potatoes (Russet or Maris Piper), peeled and cubed
- 400g lean ground beef (minced beef)
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 can (400g) crushed tomatoes
- 300g shredded mozzarella or cheddar cheese
- 50g unsalted butter
- 100ml warm whole milk
- 1 tsp dried Italian mixed herbs
- Salt, black pepper and sweet paprika to taste
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Directions
- 1
Boil the peeled, cubed potatoes in well-salted water for 20 minutes until completely tender. Drain thoroughly.
- 2
In a large skillet over medium heat, sauté the diced onion and garlic in a drizzle of olive oil until softened and lightly golden, about 5 minutes.
- 3
Increase heat to high, add the ground beef and cook, breaking it up with a spatula, until browned all over. Stir in the crushed tomatoes, mixed herbs, paprika, salt and pepper, then simmer for 10 minutes until the sauce thickens.
- 4
Mash the drained potatoes with the butter and warm milk until smooth and creamy. Season well with salt and pepper.
- 5
Preheat your oven to 200°C (390°F). In a greased baking dish, spread half the mash, layer over all the beef mixture, scatter a third of the cheese, then top with the remaining mash and a generous final layer of shredded cheese.
- 6
Bake for 20–25 minutes until bubbling and golden. Rest for 5 minutes before serving.
💡 Chef's Tip
Switch on the broiler/grill for the final 3 minutes for an extra-crispy cheese crust. Leftovers reheat beautifully in the oven at 180°C for 15 minutes.
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