Looking for a delicious, filling meal that’s simple to prepare and guaranteed to please? This potato and egg casserole with savory meat filling is the answer! Made with everyday ingredients and ready in just 40 minutes, this dish combines crispy potato crust, flavorful meat filling, and a cheesy topping to create a complete meal that the whole family will love.
Ingredients
For the Potato Crust:
- 3 large eggs
- 3-4 medium potatoes (approximately 600g/1.3lbs)
- 1 medium carrot, grated
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil (plus extra for greasing)
For the Meat Filling:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 300g (10.5oz) minced meat (beef or pork/beef mix)
- 3-4 mushrooms, sliced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika
For the Cheese Topping:
- 50g (½ cup) cheddar cheese, grated
- 50g (½ cup) mozzarella cheese, grated
For the Garlic Cream Sauce:
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon green onion, finely chopped
- Salt and black pepper to taste
Instructions
- Preheat the oven: Set your oven to 180°C (350°F). Grease a loaf pan (approximately 9×5 inches) or a small rectangular baking dish with vegetable oil.
- Prepare the potatoes: Peel and grate the potatoes. Rinse the grated potatoes in cold water to remove excess starch, then drain thoroughly and pat dry with paper towels.
- Make the potato mixture: In a large bowl, beat the 3 eggs. Add the grated and dried potatoes, grated carrot, chopped onion, parsley, salt, black pepper, paprika, and flour. Mix everything thoroughly until well combined.
- Form the crust: Spread the potato mixture into the prepared baking dish, pressing it down evenly and creating a slight rim around the edges to hold the filling.
- Pre-bake the crust: Place the potato crust in the preheated oven and bake for 25 minutes until it begins to set and the edges start to turn golden.
- Prepare the meat filling: While the crust is baking, heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Cook the meat: Add the minced meat to the pan and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
- Add vegetables: Add the sliced mushrooms, diced peppers, and minced garlic to the meat. Season with salt, black pepper, and paprika. Cook for another 5 minutes until the vegetables have softened.
- Assemble the casserole: When the potato crust is pre-baked, remove it from the oven. Spread the meat and vegetable mixture evenly over the potato crust.
- Add cheese: Sprinkle the grated cheddar and mozzarella cheeses evenly over the top of the meat filling.
- Final bake: Return the casserole to the oven and bake for an additional 15-20 minutes, until the cheese is melted, bubbly, and starting to brown.
- Prepare the sauce: While the casserole is baking, make the garlic cream sauce. In a small bowl, combine the sour cream, mayonnaise, minced garlic, chopped dill, chopped green onion, salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Remove the casserole from the oven and let it rest for 5 minutes. Slice into portions and serve with a dollop of the garlic cream sauce on the side.
Nutritional Information and Timing
- Preparation Time: 15 minutes
- Cooking Time: 40-45 minutes
- Total Time: Approximately 1 hour
- Servings: 6
- Calories: Approximately 350 calories per serving
- Protein: 18g
- Carbohydrates: 25g
- Fat: 20g
- Fiber: 3g
- Sodium: 680mg
Cooking Tips and Tricks
- Removing potato starch: Thoroughly rinse and drain the grated potatoes to remove excess starch. This will help the crust become crispier.
- Prevent a soggy crust: After rinsing, squeeze the grated potatoes in a clean kitchen towel to remove as much moisture as possible before mixing with other ingredients.
- Even crust thickness: Press the potato mixture into an even layer in your baking dish for consistent cooking. The crust should be about ½-inch thick.
- Pre-cooking the filling: Sautéing the vegetables and meat before adding them to the casserole ensures they’re fully cooked and flavorful.
- Temperature check: If using a meat thermometer, the internal temperature of the finished casserole should reach 165°F (74°C) for food safety.
- Resting period: Allowing the casserole to rest for 5 minutes after baking helps it set and makes slicing cleaner and easier.
Variations and Substitutions
- Vegetarian option: Replace the minced meat with 2 cups of diced vegetables like zucchini, eggplant, or additional mushrooms.
- Alternative meats: Use ground chicken, turkey, or lamb instead of beef for different flavors.
- Dairy-free adaptation: Use dairy-free cheese alternatives and replace the sour cream with dairy-free yogurt.
- Spice variations: Add ½ teaspoon of cumin, smoked paprika, or Italian seasoning to the meat mixture for different flavor profiles.
- Extra protein: Add ½ cup of cooked lentils or beans to the meat mixture to stretch the protein and add fiber.
- Lighter version: Use Greek yogurt instead of sour cream and mayonnaise in the sauce, and reduce the cheese by half.
Common FAQs
1. Can I prepare this dish ahead of time?
Yes, you can prepare the potato crust and meat filling separately up to a day in advance. Assemble and bake when ready to serve. You may need to add 5-10 minutes to the baking time if the components are cold from the refrigerator.
2. How can I make sure the potato crust doesn’t stick to the pan?
Be generous with the oil when greasing your baking dish. You can also line the dish with parchment paper for easy removal.
3. Can I freeze this casserole?
Yes, you can freeze the baked casserole for up to 2 months. Cool completely before wrapping tightly in foil and freezing. Thaw overnight in the refrigerator before reheating.
4. What can I serve with this dish?
A simple green salad or steamed vegetables make excellent side dishes. The casserole is quite hearty on its own, so light sides work best.
5. My potato crust isn’t crispy enough. What went wrong?
This could be due to excess moisture in the potatoes or not pre-baking the crust long enough. Make sure to thoroughly drain and dry the grated potatoes, and consider extending the pre-baking time by 5 minutes.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave for 1-2 minutes or place the entire casserole (in an oven-safe dish) in a 350°F (180°C) oven for 15-20 minutes until heated through.
- Freezing instructions: To freeze, cool completely, then wrap individual portions in plastic wrap and foil. Freeze for up to 2 months.
- Make-ahead components:
- The potato mixture can be prepared up to 24 hours ahead (store in the refrigerator with plastic wrap directly touching the surface to prevent browning).
- The meat filling can be cooked up to 48 hours ahead and refrigerated.
- The garlic cream sauce can be made up to 3 days ahead and stored in the refrigerator.
- Assembly strategy: For best results when making ahead, pre-bake the potato crust, add the cold meat filling, then refrigerate. Add the cheese and complete the final baking just before serving, adding 5-10 minutes to the baking time.
This potato and egg casserole offers the perfect combination of convenience, flavor, and heartiness. With its crispy potato crust, savory meat filling, and melted cheese topping, it’s a complete meal that’s sure to satisfy even the pickiest eaters in your family!