Of course! This Cheesy Beef and Potato Stew Casserole is the ultimate comfort food mashup. It takes all the cozy, hearty flavors of a beef stew and tops it with a golden, cheesy potato crust. It’s a complete meal in one dish that the whole family will love.
The Concept
Think of a deconstructed shepherd’s pie, but with the rich, savory flavors of a classic beef stew and a decadently cheesy potato topping. It’s comforting, satisfying, and perfect for feeding a crowd.
Recipe: Cheesy Beef and Potato Stew Casserole
Serves: 6-8
Prep time: 30 minutes
Cook time: 45 minutes
Ingredients
For the Beef Stew Filling:
· 1 ½ lbs (700g) ground beef
· 1 large yellow onion, chopped
· 2 cloves garlic, minced
· 2 carrots, peeled and diced
· 2 celery stalks, diced
· 8 oz (225g) cremini mushrooms, sliced (optional, but great for depth)
· 3 tablespoons all-purpose flour
· 2 cups beef broth
· 1 tablespoon tomato paste
· 1 tablespoon Worcestershire sauce
· 1 teaspoon dried thyme
· 1 cup frozen peas
· Salt and black pepper to taste
For the Cheesy Potato Topping:
· 2 lbs (900g) Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
· ½ cup (120ml) warm whole milk
· 4 tablespoons (56g) unsalted butter
· 1 ½ cups (6 oz / 170g) shredded sharp cheddar cheese, divided
· ¼ cup (25g) grated Parmesan cheese
· Salt and white pepper to taste
Instructions
- Cook the Potatoes:
· Place the peeled and chopped potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until very tender when pierced with a fork.
- Make the Beef Stew Filling:
· While the potatoes cook, preheat your oven to 375°F (190°C).
· In a large oven-safe skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Season with salt and pepper. Once cooked, use a slotted spoon to remove the beef, leaving about 1 tablespoon of drippings in the pan.
· In the same pan, add the onion, carrots, and celery. Cook for 5-7 minutes until softened. Add the mushrooms (if using) and garlic, and cook for another 3-4 minutes until the mushrooms have released their liquid.
· Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
· Gradually pour in the beef broth, stirring constantly to avoid lumps. Add the tomato paste, Worcestershire sauce, and dried thyme. Bring to a simmer.
· Return the cooked ground beef to the pan. Stir in the frozen peas. Let the mixture simmer for 5-10 minutes until it has thickened to a stew-like consistency. Taste and adjust seasoning. Remove from heat.
- Prepare the Cheesy Potato Topping:
· Drain the cooked potatoes thoroughly and return them to the hot pot for a minute to steam dry.
· Mash the potatoes until smooth. Add the warm milk and butter, and mix until combined.
· Stir in 1 cup of the shredded cheddar cheese and all of the Parmesan cheese until melted and smooth. Season well with salt and white pepper.
- Assemble and Bake:
· If your beef mixture is not already in an oven-safe dish, transfer it to a 9×13 inch (or similar 3-quart) baking dish.
· Spoon the cheesy potato mixture over the beef filling. Use a fork to create swirls and peaks, which will get nice and brown in the oven.
· Sprinkle the remaining ½ cup of cheddar cheese over the top.
· Bake for 25-30 minutes, or until the filling is bubbly around the edges and the top is golden brown.
· For an extra-golden top, you can broil for the last 1-2 minutes (watch closely!).
- Rest and Serve:
· Let the casserole rest for 10 minutes before serving. This allows the filling to set slightly, making it easier to scoop.
Chef’s Tips & Variations
· Make it a “Leftover” Casserole: This is a perfect way to use up leftover stew or roast! Use about 4-5 cups of chopped leftover beef stew instead of the ground beef filling. Skip steps for making the filling and just heat the leftover stew before topping with potatoes.
· Potato Shortcut: For a quicker version, use 4-5 cups of prepared refrigerated mashed potatoes instead of making them from scratch. Just mix in the cheeses.
· Add More Veggies: Feel free to stir in other vegetables like corn, green beans, or spinach into the beef filling.
· Different Cheeses: Swap the cheddar for Gruyère (fancy!), Gouda, or a Mexican blend for a different flavor profile.
· Creamier Filling: For a richer, creamier stew base, stir in a splash of heavy cream or a dollop of sour cream at the end of cooking the filling.
This casserole is the definition of comfort in a dish. Enjoy