Savory Potato and Beef Bake Easy Casserole
This savory potato and beef bake is a comforting casserole made with layers of tender russet potatoes, seasoned ground beef, onions, and garlic, topped with a creamy egg and milk custard. Inspired by traditional Macedonian moussaka, this easy-to-make dish delivers rich flavors and satisfying textures perfect for weeknight dinners or family gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 medium russet potatoes peeled and sliced into 0.25-inch rounds
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 pound ground beef 80% lean, can substitute with ground sausage
- 1 tablespoon minced garlic
- 1 teaspoon paprika sweet or smoked preferred
- 2 tablespoons tomato paste
- 0.25 cup fresh parsley chopped, plus extra for garnish
- 3 large eggs beaten
- 2 cups milk whole milk recommended
- 0.5 teaspoon salt plus more to taste, divided
- 0.25 teaspoon black pepper plus more to taste, divided
Instructions
Preparation Steps
- Preheat oven to 375°F. Grease a 13x9-inch baking dish with butter or non-stick spray.
- Bring a large pot of salted water to a boil. Add sliced potatoes and par-boil for 5 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool and dry slightly.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 minutes until translucent. Add ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and stir until completely incorporated into the beef mixture.
- Season the meat with paprika, 0.5 teaspoons salt, and 0.25 teaspoons black pepper. Taste and adjust seasoning. Remove from heat. Stir in chopped parsley.
- Layer 1/3 of the sliced potatoes in the bottom of the baking dish. Top with half the beef mixture. Repeat with another 1/3 of potatoes, then the remaining beef. Finish with the final layer of potatoes, slightly overlapping them like shingles.
- In a separate bowl, whisk together the eggs, milk, 0.25 teaspoons salt, and 0.125 teaspoons black pepper until smooth and combined. Carefully pour this mixture over the layered potatoes and meat, ensuring it seeps into the layers.
- Bake uncovered for 45 to 55 minutes, or until the top is golden brown and a knife inserted into the center meets the potatoes tender. The custard should be fully set when gently shaken. Let the casserole rest for 10 minutes before serving.
Notes
For extra flavor, consider adding a pinch of nutmeg to the egg mixture or grating a little Parmesan cheese on top before baking. Letting the casserole rest ensures cleaner slicing and prevents the custard from separating. Leftovers can be refrigerated for up to 4 days and reheat well in the oven at 350°F.