Introduction
This hearty Rustic Beef & Potato Casserole combines the comforting warmth of a traditional meat and potato dish with distinctive Georgian-inspired flavors. The aromatic beef layer, topped with creamy dill-infused mashed potatoes and melted mozzarella, creates a satisfying one-dish meal that’s perfect for family dinners or casual entertaining. Paired with a vibrant, tangy vegetable salad, this casserole offers a perfect balance of rich, savory elements and fresh crispness. The combination of khmeli-suneli spice blend and fresh herbs gives this rustic dish a unique character that elevates it beyond ordinary casseroles.
Ingredients
For the Beef Layer
- 500 g (17.6 oz or 1.1 lb) ground beef
- 1 large egg, beaten
- 1 teaspoon fine salt (5g)
- ½ teaspoon freshly ground black pepper (2g)
- 1 teaspoon khmeli-suneli (Georgian spice blend) (3g)
- 1 teaspoon smoked paprika (3g)
- 1 teaspoon dried chili flakes (2g)
- 1 small onion, finely chopped (about 100g/3.5oz)
- 1 tablespoon olive oil (15ml)
For the Potato Layer & Mash
- 600 g (21 oz or about 4 medium) potatoes, peeled and sliced thinly
- 1 teaspoon salt (5g)
- 2 tablespoons butter (30g)
- 1 egg, beaten
- 2 tablespoons chopped fresh dill (6g)
- 1 tablespoon olive oil (15ml)
For the Fresh Vegetable Salad
- 1 fresh red bell pepper, chopped (about 150g/5.3oz)
- 1 medium cucumber, chopped (about 200g/7oz)
- 1 large tomato, chopped (about 180g/6.3oz)
- 100 g (3.5 oz) jarred marinated mushrooms, drained
- 1 teaspoon fine salt (5g)
- 2 tablespoons olive oil (30ml)
- 1 teaspoon French herb seasoning (3g)
- 2 tablespoons mayonnaise (30g)
For the Final Topping
- 100 g (3.5 oz) fresh mozzarella, shredded
- 2 tablespoons chopped fresh parsley (6g)
Instructions
- Preheat & Prep
- Preheat your oven to 180°C (356°F or Gas Mark 4).
- Lightly grease a 9×13-inch (23×33 cm) baking dish with olive oil.
- Season & Sauté the Beef
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for 2–3 minutes until translucent.
- Add ground beef to the skillet, breaking it up with a wooden spatula. Cook until no pink remains and the juices have evaporated—about 6–7 minutes.
- Season with salt, pepper, khmeli-suneli, smoked paprika, and chili flakes. Stir well and cook for 1 minute more to allow the spices to bloom.
- Remove from heat and let cool slightly for about 5 minutes.
- Once cooled slightly, stir in the beaten egg to bind the mixture.
- Prepare the Potatoes
- While the beef cools, place the potato slices in a large pot and cover with cold water.
- Add 1 teaspoon salt to the water and bring to a boil over high heat.
- Reduce to a simmer and cook for approximately 10 minutes until the potatoes are just tender when pierced with a fork.
- Drain the potatoes thoroughly in a colander and return them to the hot pot.
- Add butter to the hot potatoes and mash until smooth and lump-free.
- Stir in the beaten egg and chopped fresh dill. Season lightly with salt and pepper if needed.
- Assemble the Casserole
- Spread the seasoned beef mixture evenly across the bottom of the prepared baking dish.
- Carefully layer the mashed potatoes over the beef, using a spatula to create a smooth, even surface.
- Drizzle 1 tablespoon olive oil over the potato layer to encourage browning.
- Top with Cheese & Bake
- Sprinkle the shredded mozzarella evenly over the potato top.
- Bake in the preheated oven for 25–30 minutes, until the cheese melts and begins to brown, and the edges bubble.
- Prepare the Fresh Salad
- While the casserole bakes, combine chopped red bell pepper, cucumber, tomato, and marinated mushrooms in a large bowl.
- Season with salt and French herb seasoning.
- Add olive oil and mayonnaise, then toss gently until all vegetables are evenly coated.
- Refrigerate the salad until ready to serve.
- Finish & Serve
- Remove the casserole from the oven and let it rest for 5 minutes.
- Sprinkle chopped fresh parsley over the top.
- Serve warm, with generous portions of the chilled fresh vegetable salad on the side.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 520 kcal
- Protein: 28g
- Carbohydrates: 32g
- Fat: 32g
- Saturated Fat: 11g
- Fiber: 4g
- Sodium: 750mg
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 6
Cooking Tips and Tricks
Perfect Mashed Potatoes
For ultra-creamy mashed potatoes, make sure to drain them thoroughly after boiling. Return the potatoes to the still-hot pot and let them steam dry for a minute before adding butter. This prevents waterlogged mash and ensures maximum butter absorption.
Khmeli-Suneli Substitute
If you can’t find khmeli-suneli (a Georgian spice blend), you can make a quick substitute by combining ¼ teaspoon each of ground coriander, dried fenugreek, dried savory, and dried marigold (or turmeric), with a pinch of ground bay leaf and cinnamon.
Beef Mixture
For the juiciest beef layer, use ground beef with at least 15% fat content. This keeps the meat moist during baking and adds richness to the final dish.
Make-Ahead Tips
The beef mixture can be prepared up to 24 hours in advance and stored in the refrigerator. Let it come to room temperature for about 20 minutes before assembling the casserole.
Cheese Variations
While mozzarella provides that classic melty texture, feel free to experiment with other cheeses like smoked gouda, gruyère, or a sharp cheddar for different flavor profiles.
Variations and Substitutions
Vegetarian Option
Replace the ground beef with a mixture of finely chopped mushrooms (400g/14oz) and cooked lentils (100g/3.5oz). Sauté the mushrooms until all liquid evaporates to prevent a soggy casserole.
Lower-Carb Alternative
Substitute half or all of the potatoes with cauliflower. Steam cauliflower florets until tender, then mash with butter and proceed as directed with the recipe.
Dairy-Free Adaptation
Use olive oil instead of butter in the potato mash and replace the mozzarella with a dairy-free cheese alternative. The egg in the mash can be omitted, though the texture will be slightly different.
Spice Level Adjustment
For a milder version, reduce or omit the chili flakes. For extra heat, add a finely chopped jalapeño to the beef mixture while sautéing.
Seasonal Vegetable Salad
Adapt the salad based on seasonal availability. In winter, consider roasted bell peppers, pickled vegetables, or a simple cabbage slaw dressed with the same seasonings.
Common FAQs
Can I prepare this casserole ahead of time?
Yes! You can assemble the entire casserole up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before baking and add an extra 10-15 minutes to the baking time.
What can I use instead of marinated mushrooms in the salad?
Marinated artichoke hearts, olives, or pickled vegetables make excellent substitutes. You’re looking for something with a tangy, briny quality to balance the fresh vegetables.
Is khmeli-suneli essential to the recipe?
While it adds authentic Georgian flavor, you can substitute with Italian seasoning or a blend of dried herbs like thyme, marjoram, and oregano if you can’t find khmeli-suneli.
Can this casserole be frozen?
Yes, it freezes beautifully! Freeze after assembly but before baking. Wrap well in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 15-20 minutes to the baking time. The fresh salad should be prepared on the day of serving.
How do I know when the casserole is fully cooked?
The casserole is ready when the cheese has melted and begun to brown, the edges are bubbling, and the internal temperature reaches 165°F (74°C). A knife inserted into the center should come out hot to the touch.
Storage and Make-Ahead Tips
Refrigerator Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. The fresh vegetable salad is best consumed within 24 hours, as the vegetables will release water and become soggy over time.
Freezing Instructions
For freezing the unbaked casserole: Assemble in a freezer-safe dish, cover tightly with plastic wrap and then aluminum foil. Label with the date and freeze for up to 3 months. Thaw completely in the refrigerator before baking as directed, adding 15-20 minutes to the baking time.
For freezing baked leftovers: Cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave for 2-3 minutes or until heated through. For a crispier top, reheat in a 350°F (175°C) oven for 15-20 minutes, covering with foil if the top begins to brown too much.
Component Prep
Save time on cooking day by:
- Chopping all vegetables for both casserole and salad up to 2 days in advance
- Cooking and seasoning the beef mixture the day before
- Preparing the potato mash a few hours ahead (rewarm slightly before spreading)
This Rustic Beef & Potato Casserole offers comfort food at its finest, with a flavorful twist that elevates it beyond ordinary. The complementary fresh salad provides a perfect counterpoint to the rich, savory casserole, making this a complete and balanced meal that’s sure to become a family favorite.
