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You are here: Home / Recipes / Dinner / Simple and Quick Meat and Potatoes Casserole

All Time Favorite Recipes Casseroles Dinner

Simple and Quick Meat and Potatoes Casserole

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 the ground turkey and potatoes casserole up tonight for a dinner your family will love and impress everyone with the final result! Also, what is one real benefit of this recipe is its versatility. Not only you can always switch from turkey to ground beef if you are a red meat lover, but also you can add some extra veggies. A healthy and delicious treat combined together to create a perfect dish.

Therefore, that’s also an amazing way to make some room in your fridge! It is perfect to eat with your family and your friends. You might want to try this dish out!

ground turkey and potatoes casserole

First of all, let’s see where did my idea for this Ground Turkey and Potatoes Casserole recipe came from… Do you like shepherd’s pie? Well, I’ve only had it a couple of times, and I wasn’t impressed. However, I’m sure it could be good if the mashed potatoes on top were done well.

Unfortunately, the versions of ground turkey recipes I’ve had were topped with bland potatoes, which kind of ruined the experience for me. I haven’t thought I’m a mashed potato snob till now, but maybe I am. So, yes, if they aren’t smothered in gravy, I think they need to be pretty flavorful on their own.

COOKED POTATOES

Ground Turkey Meat and Potatoes Casserole Tips

So, yes, this hearty but healthy casserole was inspired by shepherd’s pie. However, I wanted to change up the topping a bit to add more flavor and texture. Therefore, I topped it with frozen potatoes, which browned nicely and created a chewy instead of mushy topping. Also, the casserole is smothered in a creamy sauce, but it’s made with only one tablespoon of butter so is actually pretty light.

As mentioned before, you can make the casserole recipe with ground beef too, if you prefer. Actually, I made it twice this week because I wanted to improve the recipe a bit after the first time. So, I used beef first and ground turkey the second time. All in all, me and my family preferred the ground turkey with potatoes casserole. However, we are turkey meat lovers, so our opinion is a little subjective.

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. However, it’s great for a Sunday dinner or for making ahead if you are home to cook during the day. It will totally with it, believe me! Even though it takes some extra time and energy, the result is extremely delicious and also good for you! If you don’t like it, you can try our delicious Chinese recipe of ground turkey with green beans.

How’s the Meal?

Last but not least, I have the one pictured here in the refrigerator for tonight’s dinner, and I can’t wait to dig in (again) later. So, I hope you will love this recipe as much as we did! There is no better treat than this for any occasion. Even in a simple family meal, this will do its job!

ground turkey and potatoes casserole
cooked potatoes

Ground Turkey and Potatoes Casserole Recipe

Well, the time to start preparing your Ground Turkey and Potatoes Casserole finally came! So, good luck and keep in mind to closely follow the steps and indications! Have fun!

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Ground Turkey and Potatoes Casserole - Ground beef or turkey is sauteed with vegetables, covered in potatoes, and smothered in a light, creamy sauce. Bake it up for a dinner your family will love!

Simple and Quick Meat and Potatoes Casserole

★★★★★

4.5 from 6 reviews

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This stick-to-your-ribs dinner is actually pretty light and good for you!

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400 degrees F. Spray a 9 x 13″ baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 45-60 minutes, until potatoes are browned to your liking.

Notes

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.

  • Author: Andi Gleeson
  • Prep Time: 15
  • Cook Time: 45
  • Category: Casseroles, Dinner
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Nutrition Information of Ground Turkey and Potatoes Casserole

Per serving:

Calories456 kcalCarbohydrates21 g
Calcium376 mgFat29 g
Sugar5 gMonounsaturated Fat11 g
Vitamin A427IUVitamin C5 mg
Iron2 mgProtein26 g
Cholesterol97 mgPotassium927 mg
Fiber2 gSodium471 mg

Final Thoughts

All in all, that is the recipe and all you need to know about the meat and Potatoes Casserole recipe. So, now, it’s your turn to share your taught and advice on this in the comment section below.

Tell us everything: How was the final result of this casserole recipe? Did your family enjoy it? (Also, keep in mind that I appreciate the negative feedback too). Did you need to improvise when it came to the ingredients list? If so, what did you replace and with what?

In addition, please, don’t hesitate to ask any further questions in the comment section too. I am here for you!

ground turkey and potatoes casserole recipe

Why Will You Love Ground Turkey and Potatoes Casserole Recipe?

  • This casserole includes the tastes of comfort food that are sometimes just plain and simple.
  • On a chilly day, it acts as a warm blanket, insulating you from the inside out.
  • Instead of pasta, this casserole is low in carbs.
  • Both straightforward and original.
  • As a result, there is a tonne of variations you may attempt with it to alter the flavors to your personal choice.

Storage Tips for Ground Turkey and Potatoes Casserole

  1. For 1-2 days, the potato dish can be stored in the refrigerator. Use a container made of glass or plastic that has an airtight lid.
  2. For 1-2 months, frozen potato casserole can be kept. Use a lidded container or one that is sealed to prevent moisture buildup during storage. You can also put the dish inside of a baking dish and store it in the freezer.
  3. The casserole won’t keep fresh for more than six hours at room temperature.

Last but not least, you’ll also love these stick-to-your-ribs casseroles that are good for you too!

Mexican Barley Casserole
Mexican Barley Casserole
Caprese Quinoa Casserole
Caprese Quinoa Casserole


92 Comments

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Creamy Pork and Mushroom Risotto Recipe »

Comments

  1. Clancy says

    December 2, 2022 at 12:06 pm

    I was thinking of doubling the meat–2lbs of Turkey or half-half turkey/beef and doubling the binder (sauce).
    Keeping the veg and spuds about the same as indicated. I usually use 1lbs of meat (ground) in various casseroles and that seems to fit a 9×13″ pretty well, with about as many added ingredients as this has.

    Anybody tried that? Too much meat, not enough everything else, or…? Going to embark on this one tonight, so if I learn anything useful (even if it’s “don’t do what I did,” LOL) will post back.

    Thx in advance, Clancy

    Reply
    • Clancy says

      December 2, 2022 at 12:08 pm

      Cr*p, meant, 2lbs of meat in a 9×13″ casserole, dang it.

      Reply
    • Rosie says

      January 11, 2023 at 3:38 am

      In fact, you can double the ground turkey or beef as much as you want, but do not forget to add some of the ingredients, especially the spices and seasoning, to achieve the best taste. Because when you increase the amount of meat in your ingredients, it also requires more seasoning to balance the taste. Thank you for your suggestion. We want to hear more from you. Not all are chefs, but you are a great cook.

      Reply
  2. Stephanie says

    November 27, 2019 at 4:07 pm

    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

    Reply
  3. Bev says

    October 7, 2019 at 7:09 pm

    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!

    Reply
  4. Sandy says

    May 21, 2019 at 11:49 am

    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.

    Reply
  5. karen says

    November 20, 2018 at 1:29 pm

    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?

    Reply
  6. Penny says

    August 17, 2018 at 3:38 pm

    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.

    Reply
  7. Rachel says

    May 17, 2018 at 4:38 pm

    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!!

    Reply
  8. Cheryl says

    April 9, 2018 at 8:36 pm

    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.

    Reply
  9. Judy Presnell says

    November 3, 2017 at 9:49 am

    I love new recipes but I cant eat a lot of cheese.
    If it is all cheese then exclude me from the list.

    Reply
  10. Darby says

    August 2, 2017 at 5:49 pm

    I made this and it is absolutely delicious! Thanks!

    Reply
  11. Wendie says

    July 28, 2017 at 1:17 pm

    Hey there! Can you freeze this dish? And could you use fresh vegetables?

    Reply
  12. Ariane L says

    May 25, 2017 at 3:08 pm

    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 !

    Reply
  13. Danielle says

    February 8, 2017 at 4:35 pm

    Is there a calorie count for this recipe?

    Reply
  14. Brittany says

    January 26, 2017 at 8:19 am

    If I were to half this recipe, how long should I put it in the oven for?

    Reply
    • Andi Gleeson says

      February 5, 2017 at 9:16 am

      Sorry for this late reply, Brittany. You could probably reduce the cook time by 10-15 minutes.

      Reply
  15. Terry says

    November 1, 2016 at 5:38 pm

    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!

    Reply
  16. Esteban says

    September 26, 2016 at 8:28 am

    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

    Reply
    • Andi Gleeson says

      October 7, 2016 at 11:12 am

      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!

      Reply
  17. Esteban says

    September 23, 2016 at 8:58 am

    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

    Reply
    • Andi Gleeson says

      September 25, 2016 at 9:48 pm

      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!

      Reply
  18. Judy says

    September 19, 2016 at 7:30 am

    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.

    Reply
    • Andi Gleeson says

      September 19, 2016 at 9:17 am

      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 :)

      Reply
  19. BARBARA says

    March 10, 2016 at 6:58 pm

    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.

    Reply
    • Andi Gleeson says

      March 12, 2016 at 9:05 pm

      This made my day, Barbara! Thank you! I’m so happy you liked it.

      Reply
  20. Shelly says

    March 8, 2016 at 2:47 pm

    I was wondering when do you drain grease from meat ?

    Reply
    • Andi Gleeson says

      March 12, 2016 at 9:07 pm

      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!

      Reply
  21. Mary says

    February 29, 2016 at 12:18 pm

    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

    Reply
    • Andi Gleeson says

      March 1, 2016 at 12:31 pm

      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.

      Reply
    • Bill says

      October 6, 2016 at 1:54 am

      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 !!!

      Reply
    • Shelley says

      September 2, 2018 at 5:34 pm

      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.

      Reply
  22. Wanda says

    February 22, 2016 at 5:37 am

    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.

    Reply
    • Andi Gleeson says

      February 24, 2016 at 11:56 am

      Hi, Wanda! You can bake it uncovered the entire time. I hope you enjoy the recipe!

      Reply
  23. PROFESSOR says

    February 2, 2016 at 2:42 pm

    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

    Reply
    • Andi Gleeson says

      February 24, 2016 at 12:19 pm

      Thanks for sharing that!

      Reply
  24. Nick patrick says

    January 13, 2016 at 7:36 am

    How many calories are in this meal?

    Reply
  25. Deb buys says

    January 6, 2016 at 2:09 pm

    Look forward to your recipes

    Reply
    • Andi Gleeson says

      January 9, 2016 at 6:49 pm

      Thanks so much, Deb! I’ll try not to disappoint :)

      Reply
  26. Debbie says

    November 27, 2015 at 5:31 am

    Can I use fresh potatoes instead of frozen?

    Reply
    • Andrea says

      May 24, 2016 at 5:39 am

      Go figure the one question I wanted answered is the only one so far without a response lol

      Reply
      • Tracy says

        July 31, 2016 at 5:20 am

        She states in the directions about using fresh potatoes and to soak them for 5 minutes and dry them with paper towels

        Reply
      • Becca says

        July 13, 2017 at 7:33 am

        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.

        Reply
  27. Kate says

    November 15, 2015 at 9:33 pm

    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!

    Reply
    • Andi Gleeson says

      December 21, 2015 at 8:54 pm

      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!

      Reply
  28. victoria says

    November 3, 2015 at 5:39 am

    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!!

    Reply
    • Andi Gleeson says

      November 6, 2015 at 4:40 pm

      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. Good luck!

      Reply
    • Kate says

      November 15, 2015 at 9:37 pm

      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.

      Reply
      • Andi Gleeson says

        November 24, 2015 at 11:08 am

        Thank you for passing on these tips, Kate. I really appreciate it!

        Reply
  29. Kathy H. says

    September 22, 2015 at 10:27 am

    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!!!!!

    ★★★★★

    Reply
    • Andi Gleeson says

      September 23, 2015 at 11:26 am

      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

      Reply
  30. Cindy says

    September 14, 2015 at 7:36 am

    I was wondering if I could use fresh potatoes? What do you think any advice?

    Reply
    • Cindy says

      September 14, 2015 at 7:39 am

      I’m sorry I though I had read all the comments but I did not ! Thank you guys!

      Reply
  31. Meg says

    August 11, 2015 at 1:01 pm

    Have you ever used fresh potatoes instead of frozen?

    Reply
    • Andi Gleeson says

      August 13, 2015 at 10:38 am

      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! :)

      Reply
  32. Johnnie says

    July 30, 2015 at 12:17 pm

    Could a cube real potatoes instead of frozen? Do you think they would cook evenly?

    Reply
  33. Julia says

    May 14, 2015 at 3:02 pm

    could you use sweet potatoes for this recipe?! But not frozen?

    Reply
    • Andi Gleeson says

      May 14, 2015 at 9:27 pm

      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!

      Reply
  34. Kelly says

    April 24, 2015 at 6:30 am

    Ha nevermind so my answer! I guess i should have read all the comments first! :)

    ★★★★★

    Reply
  35. Kelly says

    April 24, 2015 at 6:27 am

    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?

    ★★★★★

    Reply
  36. Donna Ausmus says

    March 23, 2015 at 7:27 pm

    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!

    Reply
    • Andi says

      March 24, 2015 at 9:44 pm

      I’m so glad to hear it turned out well for you too, Donna. Thank you!

      Reply
  37. Samantha says

    March 2, 2015 at 9:20 am

    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!

    Reply
    • Samantha says

      March 2, 2015 at 11:38 am

      Never mind i was reading through more post and found my answer! Glad so I can make this tonight :)

      Reply
      • Andi says

        March 5, 2015 at 9:18 pm

        Hope you liked it, Samantha!

        Reply
  38. tiffany says

    January 17, 2015 at 8:56 pm

    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!

    ★★

    Reply
    • Andi says

      January 22, 2015 at 9:50 pm

      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!

      Reply
  39. MM says

    December 22, 2014 at 2:57 pm

    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. :)

    Reply
    • Andi says

      December 23, 2014 at 9:38 pm

      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!

      Reply
  40. Erin says

    November 20, 2014 at 2:24 pm

    Hi! Could I use regular baking potatoes in place of the frozen? I have those on hand already.

    Reply
    • Andi says

      November 22, 2014 at 8:29 am

      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! :)

      Reply
      • Holly B. says

        January 17, 2015 at 3:31 pm

        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!

        Reply
        • Andi says

          January 22, 2015 at 9:48 pm

          I hope it turned out well if you used fresh potatoes. Thanks so much, Holly!

          Reply
          • Holly B. says

            January 22, 2015 at 10:24 pm

            It did! It was wonderful!

            ★★★★★

          • Andi says

            February 4, 2015 at 12:49 pm

            Glad to hear it! Thank you!

      • Greta says

        April 12, 2019 at 12:41 pm

        I wash potatoes until water is clear (from potato starch water is white). I will prepare for tomorrows lunch. Greetings from Croatia

        Reply
  41. Emily says

    November 5, 2014 at 1:32 pm

    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!!

    Reply
    • Andi says

      November 5, 2014 at 2:27 pm

      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!

      Reply
      • Emily says

        November 5, 2014 at 3:57 pm

        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!!

        Reply
        • Andi says

          November 6, 2014 at 8:46 pm

          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!

          Reply
  42. Wendy says

    November 4, 2014 at 4:04 am

    I made this last night and my husband ate half the pan. I didn’t judge him. It was tasty! Thank you!

    Reply
    • Andi says

      November 4, 2014 at 9:26 pm

      This made me laugh, and I’m glad you guys liked it! Thanks, Wendy :)

      Reply
  43. Justine@CookingandBeer says

    October 29, 2014 at 5:38 pm

    This is such a great idea! I love how you threw some veggies in there. ;) Pinned!

    Reply
    • Andi says

      October 30, 2014 at 11:27 am

      Thanks so much, Justine! I like to sneak the vegetables into the main dish when I can. Love a one-dish meal!

      Reply
  44. Jen @ Yummy Healthy Easy says

    October 28, 2014 at 7:31 pm

    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!

    ★★★★★

    Reply
    • Andi says

      October 29, 2014 at 10:19 am

      Thank you, Jen! I ate this twice yesterday and might eat more leftovers for lunch :) I think you would love it too!

      Reply
  45. Cate @ Chez CateyLou says

    October 28, 2014 at 6:06 pm

    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!

    Reply
    • Andi says

      October 29, 2014 at 10:20 am

      Thanks so much, Cate! Maybe I’ll try a real shepherd’s pie next time, but I liked this one :)

      Reply
  46. Ashlyn @ Belle of the Kitchen says

    October 28, 2014 at 4:51 pm

    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. ;)

    Reply
    • Andi says

      October 29, 2014 at 10:20 am

      This might be a good way to sneak some vegetables into your husband :) Thank you, Ashlyn!

      Reply
  47. Carla (@charliesue) says

    October 28, 2014 at 4:43 pm

    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.

    Reply
    • Andi says

      October 29, 2014 at 10:21 am

      Yes, that is silly! ;) We hit the frozen potatoes hard in this family. So handy and good!

      Reply

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