Beef and Potato Casserole
- Total Time: Approx. 90 inutes
- Prep Time: 15 minutes
- Serves: 6
- Cooking Time: 1 hour 10 minutes
- Meat Sauce:
2 tbsp olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 lb lean ground beef (or ground Turkey, if you prefer)
1 ½ tsp ground allspice
1 ½ tsp coriander
½ tsp paprika
½ tsp chili powder
1 28-oz can peeled tomato
salt and pepper
¼ cup water
1 1/2 lb gold potatoes, peeled and cut into wedges
3 large carrots, peeled, halved length-wise, and cut into 2-inch pieces
1 green bell pepper, cored and sliced into wide strips
Salt and pepper
¾ tsp allspice
¾ tsp coriander
½ cup chopped fresh parsley
- Heat oven to 375 degrees F.
- The meat sauce: in a large non-stick skillet, heat olive oil. Add onion and cook, tossing regularly, until translucent. Add garlic and cook for another 30 seconds or so.
- Add the lean ground beef, break it up using a wooden spoon. Season with spices, salt and pepper. Cook, stirring regularly, until fully browned. Now add the peeled tomatoes and water. Using the spoon, break up the whole tomatoes a little. Bring to a boil, lower heat, cover and let the meat sauce simmer for about 10 minutes. Taste and adjust spices, salt, and pepper as desired.
- In a 9″ x 13″ baking pan, arrange the potato wedges, carrots, and bell peppers. Season with salt and pepper. Sprinkle allspice and coriander. Toss to combine. Add about 1/2 cup water, then top with the meat sauce.
- Cover the baking pan with foil and bake in heated oven for 30 minutes or so. Uncover and bake for another 10 to 15 minutes or until potatoes are tender. Remove from oven and top with fresh chopped parsley.
- To serve, add a side of rice or fresh salad to best compliment this hearty, fall meal.
**Note: the first time I made this recipe, I did not have coriander. You can sub dried parsley, tarragon, dill, or a combo of all instead! Also, have fun with the veggies and try something different if you want!
Original Recipe Adapted From: The Mediterranean Dish
From My Family To Yours:
It’s finally starting to get a little chilly here in Texas, so I am more than happy to whip out this well used and loved recipe. It was first shared with me by my older sister. She is an inspiration to me as she has been teaching her daughters how to cook since they were 2 years old! Together they create homemade tortillas, bread, and exotic dishes from all over the world. Below is a picture of my oldest niece, Ahna, helping her mom stir the beef for this recipe. Cooking doesn’t have to be tiresome and a huge task, try to create fun ways to let your littles help in the kitchen. Allow the kitchen to be a safe place to be creative and to decompress after a long day. I hope this recipe brings joy to your kitchen! Let it warm you up from the inside out. Enjoy <3
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