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Cheeseburger Potato Casserole

Purpose
Family-sized ground beef and potato casserole with a rich, cohesive cheeseburger flavor
Yield
8 portions
Prep time
25 minutes
Cook time
50 minutes

Equipment

Ingredients

Proteins

  • 1 kg of ground beef

Produce

  • 2 lbs of potatoes (peeled and diced into 1-inch cubes)

Dairy

  • 400 g of shredded old cheddar cheese
  • 1 tablespoon of butter

Liquids

  • 1 796 ml can of diced tomatoes
  • 1 156 ml can of tomato paste
  • 1 tablespoon of Worcestershire sauce
  • 1⁄2 cup of potato cooking water

Dry ingredients

  • 2 teaspoons of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • 1⁄2 teaspoon of black pepper

Instructions

  1. Put diced potatoes in a large cooking pot, cover with water and bring to a boil. Boil for 8-10 minutes until beginning to soften but still firm.
  2. Reserve 1⁄2 cup of potato cooking water, then drain the potatoes.
  3. Put potatoes back in the cooking pot and mix in butter, 1⁄2 teaspoon onion powder, 1⁄4 teaspoon garlic powder and 1⁄2 teaspoon paprika until evenly coated.
  4. Brown ground beef aggressively in a large deep frying pan over medium-high heat, then drain excess fat.
  5. Mix in the remaining onion powder, garlic powder, paprika and black pepper and cook for about 1 minute.
  6. Add tomato paste and mix for about 1 minute to distribute it evenly through the beef.
  7. Add diced tomatoes with their liquid, Worcestershire sauce and reserved potato cooking water.
  8. Lower heat and simmer for 5-10 minutes until the mixture is saucy but not watery.
  9. Preheat oven to 375°F (190°C).
  10. Pour the beef mixture into the cooking pot with the potatoes and mix gently until every piece is coated.
  11. Mix in 300 g cheddar cheese.
  12. Pour the mix into the baking dish.
  13. Top with the remaining 100 g cheddar cheese.
  14. Cover with tin foil and bake for 30 minutes.
  15. Remove tin foil and bake for another 15-20 minutes, until the potatoes are tender and the cheese on top is golden.

Notes

Cooking note: Season the potatoes immediately after draining so the potato pieces carry the same flavor profile as the beef instead of tasting plain inside the casserole.

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