Ingredients
Scale
- 1 lb ground beef (Halal certified)
- 4 medium potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth (Halal certified)
- 1 cup heavy cream
- 2 tablespoons olive oil or vegetable oil
- 1 ½ cups shredded mozzarella cheese
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- 1 cup frozen peas (optional)
- 1 cup carrots, sliced (optional)
Ingredient Highlights
- Ground Beef: The base of the casserole, ground beef adds a hearty, savory element and provides a good source of protein. Be sure to choose Halal-certified beef for this recipe.
- Potatoes: Thinly sliced potatoes create layers in the casserole and provide the dish with a comforting, starchy texture that pairs perfectly with the beef.
- Beef Broth: A flavorful, rich liquid that helps cook the beef and potatoes, while adding moisture and flavor to the dish.
- Heavy Cream: Cream adds a velvety richness to the casserole, balancing the savory flavors of the beef and spices.
- Spices: A combination of thyme, oregano, paprika, and black pepper adds depth of flavor to the casserole without overpowering the dish.
- Cheese: Mozzarella cheese creates a creamy, gooey texture that’s the perfect finishing touch for the casserole, making it extra indulgent.
Instructions
Prepare the Beef Filling for Beef and Potato Casserole
- Cook the Ground Beef: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat if necessary.
- Sauté the Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onion becomes soft and translucent.
- Season the Beef: Add the dried thyme, oregano, paprika, salt, and pepper. Stir to coat the beef and onion mixture evenly with the spices. Let it cook for another 2 minutes, allowing the spices to release their full aroma.
- Add Beef Broth: Pour in the beef broth and bring to a simmer. Let it cook for 5-7 minutes, allowing the liquid to reduce slightly. Remove from heat and set aside.
Assemble the Beef and Potato Casserole
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with a bit of olive oil or cooking spray to prevent sticking.
- Layer the Potatoes: Arrange a layer of thinly sliced potatoes at the bottom of the prepared casserole dish. Overlap the slices slightly, covering the entire bottom of the dish.
- Add the Beef Mixture: Spread half of the cooked beef mixture evenly over the potatoes.
- Add More Potatoes: Add another layer of thinly sliced potatoes on top of the beef, overlapping them again.
- Pour the Cream: In a small bowl, whisk together the heavy cream and a pinch of salt. Pour the cream mixture evenly over the potatoes and beef layers.
- Top with Cheese: Sprinkle the shredded mozzarella cheese on top of the casserole, covering it evenly.
Bake the Beef and Potato Casserole
- Bake the Casserole: Cover the casserole with aluminum foil and bake it in the preheated oven for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
- Uncover and Brown the Top: After 50 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Cool and Garnish: Once the casserole is done, remove it from the oven and let it cool for 5-10 minutes. Garnish with fresh parsley before serving, if desired.
Serve the Beef and Potato Casserole
- Slice and Serve: Slice the casserole into squares and serve warm. This dish pairs beautifully with a side salad or steamed vegetables.
- Prep Time: 20minutes
Nutrition
- Serving Size: 8
- Calories: 450
- Fat: 20g
- Carbohydrates: 45g
- Protein: 30g