Description
This creamy ground beef and potato casserole features savory spiced ground beef topped with fluffy mashed potatoes and finished with a tangy labneh and sumac swirl. It’s a comforting twist on classic cottage pie, perfect for a hearty weeknight dinner.
Ingredients
- 900 g Yukon Gold potatoes, peeled and quartered
- 30 g unsalted butter, softened
- 120 ml full-fat milk, warmed
- 500 g lean ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 15 ml olive oil
- 30 g tomato paste
- 5 g smoked paprika
- 2.5 g ground cumin
- 1 g ground allspice
- 5 g kosher salt
- 2.5 g black pepper
- 240 ml vegetable broth
- 200 g labneh (strained full-fat yogurt)
- 15 ml extra virgin olive oil
- 5 g sumac, plus more for garnish
- 15 g fresh parsley, chopped
Instructions
- Prep and Boil Potatoes: Preheat oven to 190°C (375°F) and lightly grease a 9×9 inch baking dish. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender, then drain well.
- Prepare Mashed Potatoes: Return the drained hot potatoes to the pot. Add the 30g butter and warmed milk. Mash thoroughly until smooth and creamy. Season the potatoes with salt and pepper to taste; set aside.
- Cook Beef Mixture: In a large skillet, heat 15 ml olive oil over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the ground beef and cook, breaking it apart with a spoon, until browned (8-10 minutes). Drain any excess fat.
- Season and Simmer Beef: Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste, smoked paprika, cumin, allspice, salt, and black pepper; cook for 1 minute. Pour in the vegetable broth and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the liquid reduces and the sauce thickens. Remove from heat.
- Assemble Casserole: Spread the cooked beef mixture evenly in the prepared baking dish. Carefully spread the mashed potatoes over the beef layer to create an even topping.
- Prepare Labneh Swirl: In a small bowl, whisk together the labneh, 15 ml extra virgin olive oil, and 5 g sumac until smooth. Dollop spoonfuls of the labneh mixture over the mashed potato layer. Gently swirl the labneh into the potatoes using the back of a spoon or a knife to create a marbled pattern.
- Bake and Serve: Bake for 20-25 minutes, or until the filling is bubbly and the topping is golden brown. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and a light dusting of sumac.
Notes
Avoid over-mashing the potatoes to ensure a smooth, creamy texture. For a healthier dish, use lean ground beef (90/10) to minimize excess grease; drain thoroughly after browning if using fattier cuts. Allow the casserole to rest for at least 5 minutes before serving to let the filling set properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: bake
- Cuisine: general
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 30 mg