Ingredients:
For the Meat Layer:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 oz) can condensed cream of mushroom soup (or cheddar cheese soup)
- 1/2 cup milk or beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste For the Potato Layer:
- 2 lbs potatoes, peeled and cubed
- 1/4 cup milk or cream
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: shredded cheddar cheese for topping
Instructions:
- Prepare the Potatoes:
- Preheat oven to 375°F (190°C).
- Boil potatoes until tender. Drain and mash with milk/cream, butter, salt, and pepper. Set aside. Cook the Meat:
- In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon.
- Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. Make the Sauce:
- Stir in the cream of mushroom soup, milk/broth, Worcestershire sauce, salt, and pepper.
- Bring to a simmer and cook for a few minutes until slightly thickened. Assemble the Casserole:
- Pour the meat mixture into a 9×13 inch baking dish.
- Layer the cubed cooked potatoes over the meat. You can arrange them nicely or just spread them evenly.
- Optional: Sprinkle shredded cheddar cheese over the potatoes. Bake:
- Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and the casserole is bubbly.
Garnish & Serve:
- Let it cool slightly before serving. Garnish with fresh parsley or chives, if desired.