Beef and Potato Pie

Beef and Potato Pie

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Beef and Potato Pie. A hearty and comforting casserole with layers of seasoned beef, creamy sauce, and tender potatoes. This pie is great for family dinners. It is cheesy, tasty, and full of flavor.

Ingredients

  • 1 and a half pounds (680 grams) of ground beef that is mostly lean (80–90% lean).

  • 1 medium onion, finely chopped

  • 2 cloves minced garlic (optional)

  • 1 teaspoon salt, half (and extra salt to taste)

  • 1/2 teaspoon black pepper, halved

  • 1 tsp dried Italian seasoning or dried parsley

  • 2 pounds (approx. 900 g) russet or Yukon Gold potatoes, sliced thinly

  • 2 tablespoons butter, to grease baking dish

  • 1/2 cup shredded cheddar cheese (or cheddar-mozzarella), divided

  • 1 can (10.5 oz / 295 g) cream of mushroom soup (or cream of chicken)

  • 1 cup milk (whole or 2%)

  • 1/2 teaspoon paprika (optional)

  • 1/2 teaspoon garlic powder (optional)

  • 1/2 teaspoon powdered onion (optional)

  • Finely diced fresh parsley or green onions (optional, for garnish)

Beef and Potato Pie: Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish with butter.

  2. Cook beef mixture in a large skillet over medium-high heat until browned and onions are soft, about 7-9 minutes. Add garlic in the final minute if using.

  3. Remove excess grease. Season beef with 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning or parsley. Set aside.

  4. Wash and peel potatoes if desired, then slice thinly (~1/8-inch).

  5. Prepare sauce by combining cream of mushroom soup, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, paprika, garlic powder, onion powder, and 1 cup shredded cheese. Mix well.

  6. Assemble casserole:

    • Sprinkle 2-3 tablespoons of sauce on the bottom of the dish.

    • Layer half of the potatoes over sauce.

    • Spread half of the beef mixture over potatoes.

    • Pour half of the remaining sauce over beef.

  7. Add remaining layers:

    • Place remaining potatoes over beef.

    • Cover with remaining beef mixture.

    • Pour remaining sauce evenly over the top.

  8. Cover dish with foil and bake 45-55 minutes until potatoes are tender.

  9. Take off the foil and sprinkle the rest of the shredded cheese on top. Bake uncovered 10-15 minutes until cheese melts and potatoes are fully tender.

  10. Let casserole rest 10 minutes before slicing. Garnish with parsley or green onions. Serve warm.

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