Meat Veggie Casserole (Print Version)
# Ingredients:
→ Meat and Veggies
01 -
Ground meat (beef, turkey, or pork) - 500g
02 -
Red bell pepper - 1 medium (about 100g)
03 -
Potatoes - 400g
04 -
Garlic - 2 cloves
05 -
Mushrooms - 150g
06 -
Onion - 1 medium (around 100g)
→ Sauce and Seasonings
07 -
Canned crushed tomatoes - 300g
08 -
Paprika - 1 teaspoon
09 -
Olive oil - 2 tablespoons
10 -
Dried oregano - 1 teaspoon
11 -
Vegetable or beef stock - 100ml
12 -
Salt - to taste
13 -
Pepper - to taste
→ Topping
14 -
Grated cheese (mozzarella, cheddar) - 200g
15 -
Fresh parsley - optional garnish
# Instructions:
01 -
Heat the oven to 180°C. Coat a baking dish with some olive oil to stop things from sticking.
02 -
Warm olive oil in a large skillet. Sauté garlic and onion until soft and clear. Stir in the ground meat and cook until browned. Season with paprika, oregano, salt, and pepper. Toss in the mushrooms and bell pepper, cooking for about 5 minutes.
03 -
Pour in the crushed tomatoes and broth. Stir well and let it simmer gently for 10 minutes to let the flavors blend and the sauce thicken.
04 -
Cut the potatoes into thin slices, around 2mm thick, so they cook evenly.
05 -
Start with a layer of potato slices in the baking dish. Spread half the meat-and-veggie mix on top. Add another layer of potatoes, then the rest of the mixture. Finish with more potatoes as the top layer.
06 -
Spread grated cheese all over the top. Cover with foil and bake for 45 minutes.
07 -
Take off the foil and bake another 15 minutes until the cheese is melted and golden, and the potatoes are soft.
08 -
Let the dish sit for a few minutes. Sprinkle with chopped fresh parsley if you'd like. Serve it while it's still warm.
# Notes:
01 -
Filling, hearty dish
02 -
Perfect for family dinners
03 -
Keeps in the fridge for a couple of days
04 -
Can be prepped ahead of time