This satisfying Meat and Potatoes Casserole features ground beef or turkey sauteed with vegetables, covered in potatoes, and smothered in a light, creamy sauce. Bake it up tonight for a dinner your family will love!
Do you like shepherd’s pie? I’ve only had it a couple times, and I wasn’t impressed. I’m sure it could be good if the mashed potatoes on top were done well, but the versions I’ve had were topped with bland potatoes, which kind of ruined the experience for me. I don’t think I’m a mashed potato snob, but maybe I am. If they aren’t smothered in gravy, I think they need to be pretty flavorful on their own.
This hearty but healthy casserole was inspired by shepherd’s pie, but I wanted to change up the topping a bit to add more flavor and texture. I topped it with frozen potatoes, which browned nicely and created a chewy instead of mushy topping. The casserole is smothered in a creamy sauce, but it’s made with only one tablespoon of butter so is actually pretty light. You could make this with ground beef if you prefer. I actually made it twice this week because I wanted to improve the recipe a bit after the first time. I used beef first, but I liked the turkey version better.
This isn’t what I would call a quick weeknight dinner. It uses two skillets plus a baking dish and takes over an hour to make including baking time. It’s great for a Sunday dinner or for making ahead if you are home to cook during the day. I have the one pictured here in the refrigerator for tonight’s dinner, and I can’t wait to dig in (again) later. I hope you love this recipe as much as we did!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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- 16-20 oz. ground turkey or beef
- 1/2 onion diced
- 1/2 tsp. oregano
- 1/4 tsp. kosher salt
- freshly ground black pepper
- 2 cloves garlic minced or crushed
- 2 c. frozen mixed vegetables (carrots, peas, green beans, corn)
- 1 tbsp. butter
- 1 tbsp. flour
- 1 1/2 c. milk
- 1/2 c. shredded cheese (cheddar monterey jack, or a blend)
- salt and pepper to taste
- 1/2 c. sour cream reduced fat is fine
- 32 oz. bag frozen cubed or tri-cut potatoes you will only need about 2/3 of the bag
Ingredients
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- Preheat oven to 400 degrees F. Spray a 9 x 13" baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add ground meat, onion, oregano, salt, and pepper. Cook, stirring often and crumbling the meat, until onions are tender and meat is mostly cooked through. Stir in garlic and vegetables, and continue cooking until vegetables are heated.
- Meanwhile, in a smaller skillet, heat butter over medium heat. Whisk flour into melted butter until smooth. Stir in milk a small amount at a time, whisking constantly to keep mixture smooth. Bring sauce to a simmer. Turn off heat, and stir in cheese, a pinch of salt, and pepper to taste.
- Stir sour cream into meat mixture, and spread meat and vegetables into the prepared baking dish. Arrange an even layer of frozen potatoes over the meat, and then pour the cream sauce evenly over the potatoes. Gently jiggle the pan back and forth a few times to allow the sauce to sink into the meat a bit.
- Bake in preheated oven for 45-60 minutes, until potatoes are browned to your liking.
If you want to use fresh potatoes, just dice them, and soak them in water for about 5 minutes. Then, drain them and dry them on a kitchen towel. That step helps to wash some of the starch off the potatoes, and they will crisp up better in the oven.
You’ll also love these stick-to-your ribs casseroles that are good for you too!
Stephanie says
I’ve been using this recipe for about 4 years now and I just want to say it’s always a favorite! My grown kids beg me to make this for them! Then only difference of what I do is use tater tots instead of potatoes and I put them on top at the last before baking. My kids call it Tater Tot Casserole. Thank you so much for this recipe! No matter how much I make I never have leftovers. Love it! <3 <3 <3
Bev says
I used Simply Potatoes, the 20oz bag and the casserole baked for 30 minutes. Also subbed cream cheese for sour cream. Was really good! Thanks!
Sandy says
Just wanted to comment on your shepherd’s pie observation…I certainly agree. So, try mashing the potatoes with sour cream and cheese (no milk or butter). With the meat, substitute onions, bell pepper, and zucchini instead of the corn and stuff. Add in some sherry, worchestershire, and liquid smoke. Bake until the potatoes get some browning on them.
That’s my version.
karen says
Can you recommend a substitute for sour cream (I hate sour cream.). Can I just leave it out? Is there a liquid I should increase if I do?
Penny says
I made this tonight with the help of my 11 year old granddaughter. So easy but yet so good. She being a very picky eater went back for seconds because it was so good but she was too full to eat it! The only change I made was I used just corn ( did I mention picky!) And used garlic oregano potato wedges. Definitely a repeat for this household.
Rachel says
I found this recipe while looking for something to do with ground turkey other than meatballs, chili or tacos(which is what I usually do with it). Made this last night and it was so good! I made it thinking I’d have enough to get me through the rest of the week since I was the only one eating it. I did half potatoes and half sweet potatoes because I just wanted to . I love this and will more than likely be making it again! Thanks!!
Cheryl says
I came across this recipe while looking for something healthy, but different to make with ground beef and potatoes. I used Havarti (because I had it on hand), all fresh veggies, and plain nonfat yogurt (sour cream replacement). It looks pretty much like yours and tastes pretty good. I’m sure I’ll try a variation of it again.
Judy Presnell says
I love new recipes but I cant eat a lot of cheese.
If it is all cheese then exclude me from the list.
Darby says
I made this and it is absolutely delicious! Thanks!
Wendie says
Hey there! Can you freeze this dish? And could you use fresh vegetables?
Ariane L says
This looks really yummy ! I never thought about bagged potatoes either ! Will for sure try this cause I’m not a fan of mushy potato toppings either !
Danielle says
Is there a calorie count for this recipe?
Brittany says
If I were to half this recipe, how long should I put it in the oven for?
Andi Gleeson says
Sorry for this late reply, Brittany. You could probably reduce the cook time by 10-15 minutes.
Terry says
I love this type of recipe that you can play with! I am going to make it tomorrow! I want to try it the next time I have leftover rotisserie chicken to use up. After Thanksgiving turkey would work well too. Thanks for the basic, now it’s time to play!
Esteban says
Hi Andi, along with the butter question I would like to know what kind of oregano did you use. I have Turkish and Mexican oregano in my spice cabinet. I use Penzey’s spices
Andi Gleeson says
Hi, Esteban! I’m sure I replied to this comment, but now I don’t see my response. I just use plain old McCormick or store brand dried oregano. I’m not sure of its origin!
Esteban says
Hi Andi, so glad to have found you. I have been looking for good simple Mexican recipes. Just want to ask if you used salted or unsalted butter
Andi Gleeson says
Hi, Esteban! Your name makes me think that you may know a thing or two about real Mexican food, so I am very flattered that you like my recipes! Mexican food is my absolute favorite thing to eat. I typically use salted butter, but either one will work, whichever you prefer (unless I specify in the recipe). Thank you so much!
Judy says
I made this last night with hash browns (which I don’t usually like) and loved it, hubby came back for seconds and is having leftovers for breakfast today … what a bargain and so easy to make.
Andi Gleeson says
Hi, Judy! Making it with hashbrowns is such a good idea! I’m so happy you guys liked how it turned out. I might try that next time! Thank you, and have a great week :)
BARBARA says
I made this recipe tonite. meat & potatoes casserole was great.. everyone loved it. It looked like the picture in the recipe. Will be one of my favorites.
Andi Gleeson says
This made my day, Barbara! Thank you! I’m so happy you liked it.
Shelly says
I was wondering when do you drain grease from meat ?
Andi Gleeson says
Hi, Shelly! I didn’t drain the meat because I used ground turkey that didn’t have much to drain. If you’d like to drain it, just do it when it’s done cooking with the onions before you add the other ingredients. Thanks for asking!
Mary says
I can’t copy any of your recipes without going some where else first, like the “meat and potato casserole, there was no place that said “PRINT ” and when I see a recipe that I think my family and I would like, I want to print it out, and when I can’t do that, I lose interest!! I’m not A young cook, I’m 73 years old, so, I guess I need it easier to print the recipes out. I just felt like I should explain why I haven’t visited your recipes , if they were easier for me to print out, I would visit a LOT!! Mary A. Smith
Andi Gleeson says
Hi, Mary! All my recipes have an icon that looks like a printer right below the title (in the actual recipe, not the title at the top of the post). You can click that and print them. Is this not working for you? If not, let me know and I’m happy to help.
Bill says
Mary, as far as printing goes, you can always use the ‘ctrl p’ routine (the Key – Ctrl – [control key] and the letter p key). This will print anything and everything. I suspect you will get a lot more than you wish because unless you can define the page settings you get everything, top to bottom. This is better than nothing. Perhaps you can then turn the pages over in your printer to reuse for something else. Does this make sense ? I hope so. I admire your willingness and “want to” attitude. Take Care !!!
Shelley says
When I find a recipe I like but it doesn’t have the print option, I highlight the portion of the recipe text that I want and copy and paste into a Word (or other) document and save it – that way I can also change the font size, etc.
Wanda says
Hi, can you please tell me if the dish should be covered or uncovered during baking. I know at some point it has to be uncovered for the potatoes to get crispy.
I will be using fresh Yukon Gold Potatoes, onions, carrots and fresh mushrooms as my veggies.
Thank.
Andi Gleeson says
Hi, Wanda! You can bake it uncovered the entire time. I hope you enjoy the recipe!
PROFESSOR says
I calculated all the ingredients I used and came up with 1,841 total calories for the dish. With a serving being 1/6 this portion will be 307
Andi Gleeson says
Thanks for sharing that!
Nick patrick says
How many calories are in this meal?
Deb buys says
Look forward to your recipes
Andi Gleeson says
Thanks so much, Deb! I’ll try not to disappoint :)
Debbie says
Can I use fresh potatoes instead of frozen?
Andrea says
Go figure the one question I wanted answered is the only one so far without a response lol
Tracy says
She states in the directions about using fresh potatoes and to soak them for 5 minutes and dry them with paper towels
Becca says
She has that answer now in the recipe description at the base. If you would like them to be fresh she just suggests placing them in water for 5 minutes.
Kate says
Really an excellent recipe. I used onions, garlic, bell peppers, carrots, and peas for the veggies. But you could really do anything! I also doubled the sauce (which had… ahem… 2 cups of cheese instead of half a cup). 45 min baking time was perfect. Will definitely make again!
Andi Gleeson says
Hi, Kate! Did I never reply to this? I’m so sorry!! I’m so happy you liked the recipe. Thank you, and Happy Holidays!
victoria says
sounds, tasty, but not adaptable for a lactose intolerant household…like so very many casserole dishes, cheese and other dairy products are integral to the recipe. I read hundreds of recipes…rarely find even one that is suitable…good thing, I love to read!!
Andi Gleeson says
Hi, Victoria. That must be so tough to have to adapt every recipe to be dairy free. I found this collection of vegan casseroles that you might like: http://ohsheglows.com/categories/recipes-2/food-entrees/entree-casseroles/ Good luck!
Kate says
I made mine with coconut milk and only a bit of regular milk (simply because I had run out), and it worked great. I bet you could use coconut milk for the whole thing, and replace cheese and sour cream with lactose-free alternatives.
Andi Gleeson says
Thank you for passing on these tips, Kate. I really appreciate it!
Kathy H. says
Last night I made this for dinner. Now keep in mind there is only my Son and I in the household. There isn’t even one little speck left of this DELICIOUS concoction! Kyle took some with him to work today and then it was gone. He said it was so the other guys at work could get jealous! I used tater-tots instead of potato cubes – the cubes weren’t in stock at my grocery. The change really did no harm at all. This is a real winner!!!!!
Andi Gleeson says
You made my day with this sweet comment, Kathy. I’m so excited to hear how much you guys liked this! Also, you can NEVER go wrong with tater tots! I have two tater tot casserole recipes on my blog if you want to try those too. (Just search for them at the top of my site.) I hope to hear from you again soon! xo
Cindy says
I was wondering if I could use fresh potatoes? What do you think any advice?
Cindy says
I’m sorry I though I had read all the comments but I did not ! Thank you guys!
Meg says
Have you ever used fresh potatoes instead of frozen?
Andi Gleeson says
Hi, Meg! Yes, you can use fresh potatoes. There are some discussions in the comments about this, but I should update the recipe to say so. If you want to use fresh potatoes, just dice them, then soak them in water for about 5 minutes. Then, drain them and dry them on a kitchen towel. That step helps to wash some of the starch off the potatoes, and they will crisp up better in the oven. Thanks for your question! :)
Johnnie says
Could a cube real potatoes instead of frozen? Do you think they would cook evenly?
Julia says
could you use sweet potatoes for this recipe?! But not frozen?
Andi Gleeson says
Hi, Julia. I can’t speak for the flavor, but I think they would bake OK. The cooking time might be a little longer Just check them for tenderness and continue baking if they are too firm. Hope that helps, and thanks for stopping by!
Kelly says
Ha nevermind so my answer! I guess i should have read all the comments first! :)
Kelly says
Could i dice up fresh potatoes , i dont have frozen on hand and need to get rid of these potatoes before they go bad….would cook time be different do u think?
Donna Ausmus says
WOW! I made my dish with fresh potatoes because I needed to use them before they went bad. This was a Great Dish, so Yummy!
Andi says
I’m so glad to hear it turned out well for you too, Donna. Thank you!
Samantha says
I only have bagged potatoes, would the cooking time still be the same? Or would I need to do something to the potatoes first? Thanks this looks super good!
Samantha says
Never mind i was reading through more post and found my answer! Glad so I can make this tonight :)
Andi says
Hope you liked it, Samantha!
tiffany says
I made this last night and it seems the oils separated from the cheese block I shredded. It looked unappealing but tasted good I guess. Not sure why the cheese fell apart but oh well! I will stick to my version of shepherds pie!
Andi says
I’m sorry your cheese separated, Tiffany. I wish I could give you some advice, but I haven’t had that happen. I hope you were still able to enjoy it. Thank you!
MM says
Just saw this recipe on pinterest, and since I have picky eaters in my family too, this sounds like a great meal to try. I make various versions of shepherd’s pie that are pretty awesome! And I agree, the potatoes have to have lots of flavor! Garlic and cheese = yum factor! Another thought I had when reading your recipe was to use my homemade cream of mushroom soup recipe for the sauce. I make this in advance, and have it ready to use when needed. :)
Andi says
I’m sure your shepherd’s pie is amazing :) Making your own cream of mushroom soup is a great idea. Hope you like this recipe! Merry Christmas!
Erin says
Hi! Could I use regular baking potatoes in place of the frozen? I have those on hand already.
Andi says
Hi, Erin! Yes, you could use regular potatoes. I would dice them, soak them in water for about 10 minutes, then dry them on paper towels before adding them to the casserole. That will help them crisp up while baking. Thanks for your question! :)
Holly B. says
I’m so glad you asked (and answered) this question! I was wondering the exact same thing. I realized last night, that I made some sort of pasta for dinner every night this week. I almost did it again, so I searched for ground beef and potatoes on Pinterest. So glad I did! Yummy! Thanks for posting and responding to questions!
Andi says
I hope it turned out well if you used fresh potatoes. Thanks so much, Holly!
Holly B. says
It did! It was wonderful!
Andi says
Glad to hear it! Thank you!
Greta says
I wash potatoes until water is clear (from potato starch water is white). I will prepare for tomorrows lunch. Greetings from Croatia
Emily says
Found this recipe through Pinterest and I’ll probably make it for dinner tonight but I have one problem: my husband doesn’t like sour cream (I’ve tried converting him without success). Is there anything I could use instead or how do you think it would be to leave it out completely? He is weird about anything even resembling sour cream. He does like ranch dressing so I was thinking about that but I don’t want any flavors to clash. My other idea was to mash some of the potatoes & kind of mix it in… my main concern is if leaving it out completely will cause the dish to be too dry. Let me know what you think! Thanks!!
Andi says
Hi, Emily! You can definitely make it without the sour cream. I made it without the first time, and it was good but just didn’t have anything to hold it together. What you could do is make 1 1/2x the sauce and stir a little into the meat. You could also try a can of reduced-sodium cream of mushroom soup and a splash of milk stirred into the meat. Good luck!
Emily says
Ok good to know it’s good without it! And I like just making more of the sauce so much better than my suggestions… he is incredibly hard to cook for! Lol. Thanks for your help!!
Andi says
My husband is pretty easy, but my kids are really hard to cook for so I can understand. They eat the plainest food because they are so picky. Drives me crazy because I want to feed them good stuff!
Wendy says
I made this last night and my husband ate half the pan. I didn’t judge him. It was tasty! Thank you!
Andi says
This made me laugh, and I’m glad you guys liked it! Thanks, Wendy :)
Justine@CookingandBeer says
This is such a great idea! I love how you threw some veggies in there. ;) Pinned!
Andi says
Thanks so much, Justine! I like to sneak the vegetables into the main dish when I can. Love a one-dish meal!
Jen @ Yummy Healthy Easy says
This sounds so yummy, Andi! I’m a sucker for a good casserole and I love that this is healthier! Great idea to top with those potatoes!! Pinned!
Andi says
Thank you, Jen! I ate this twice yesterday and might eat more leftovers for lunch :) I think you would love it too!
Cate @ Chez CateyLou says
I’ve actually never had shepherd’s pie! Your casserole looks great – I like the idea of the crunchy potatoes on top instead of mashed! What a comforting and hearty dinner!
Andi says
Thanks so much, Cate! Maybe I’ll try a real shepherd’s pie next time, but I liked this one :)
Ashlyn @ Belle of the Kitchen says
My hubby would be all over this, Andi! He’s your total meat and potatoes guy, and I like that this one is good for you with all of the veggies and ground turkey! And I am right there with you on mashed potatoes! I usually like mine with lots of garlic. So hey, mashed potato snobs unite. ;)
Andi says
This might be a good way to sneak some vegetables into your husband :) Thank you, Ashlyn!
Carla (@charliesue) says
YUUUMMMMM. Why on earth don’t I use those potato bags more often? I am depriving myself of potato goodness and that’s just silly.
Andi says
Yes, that is silly! ;) We hit the frozen potatoes hard in this family. So handy and good!