This Cheesy Potato and Beef Bake is proper comfort food at its finest, and it comes together so easily! Crispy golden potato cubes cooked in butter and bound with egg, spring onion and fresh dill, layered with a rich seasoned ground beef filling packed with sweet grated carrot, orange bell pepper and juicy tomatoes, then topped with more crispy potatoes and a generous blanket of melted mozzarella baked until golden and bubbling. Served with a silky creamy mushroom sauce that takes the whole thing to another level. Every forkful gives you crispy potato, savoury beef and stretchy melted cheese. This is the kind of dinner the whole family will be asking for again and again!

🥔 INGREDIENTS

For the Beef Layer:
Oil — 1 tbsp
Ground beef — 500g
Onion — 1 large
Garlic — 2 cloves
Carrot — 1 large, grated
Tomato paste — 2 tbsp
Salt & black pepper — to taste
Paprika powder — 1 tbsp
Dried oregano — 1 tsp
Bell pepper — 1 large (orange)
Tomatoes — 2 large
Parsley — a bunch

For the Potato Layers:
Potatoes — 500g
Butter — 4 to 5 tbsp
Salt & black pepper — to taste
Pepper flakes — ½ tsp
Eggs — 2
Spring onions — a few stalks
Fresh dill

For the Topping:
Mozzarella cheese — grated

For the Creamy Mushroom Sauce (optional):
Oil — 2 tbsp
Onion — 1 small
Mushrooms — 250g
Salt & pepper — to taste
Double cream (or single cream)


⏱️ INSTRUCTIONS

1. Heat 1 tbsp oil, add the ground beef, press down and brown well
2. Add the chopped onion and stir for a few minutes
3. Cut the potatoes into small cubes, wash in water and soak for 10 minutes
4. Add the chopped garlic to the beef and stir for 1 to 2 minutes
5. Melt 4 to 5 tbsp butter in a pan, add the potatoes and stir
6. Add the grated carrot to the beef, then the tomato paste and cook for 1 to 2 minutes
7. Season the potatoes with salt, pepper and pepper flakes, cook until golden and crispy, then set aside
8. Season the beef with salt, pepper, paprika and oregano
9. Add the chopped bell pepper to the beef, cook 2 to 3 minutes, then the chopped tomatoes and cook 2 to 3 minutes
10. Whisk 2 eggs with chopped spring onion and dill, then mix into the potatoes
11. Spread half the potatoes into a baking tray
12. Stir the chopped parsley into the beef, then layer it over the potatoes and press down gently
13. Top with the remaining potatoes and spread evenly
14. Cover with grated mozzarella
15. Bake for 15 minutes at 180°C (350°F)
16. For the sauce, cook the chopped onion in oil, add the mushrooms, season, pour in the cream and stir until thickened
17. Serve hot with the creamy mushroom sauce


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