Potato casserole with meat is a dish that is suitable for lunch and dinner. If you have unexpected guests, this dish will help you out, as it is easy and quick to prepare, and every housewife will probably always have the necessary ingredients.

Having a little imagination with the filling, you will get unique options for the second course, which will delight both you and your guests and loved ones. There are many recipes for meat casserole; a rich selection of ingredients for the filling will allow everyone to choose one that suits their taste preferences. Below you will find step-by-step recipes and tips on how to make potato casserole with meat.

Cooking tricks

Before you start cooking casserole with meat and potatoes, it is worth considering some points that will make the food tastier, juicier, and more interesting.

• What kind of meat to use. You can choose either meat or minced poultry, or minced meat. If you made the minced meat yourself, you can be sure of the quality and the absence of unnecessary additives, such as lard. In minced meat, its taste is better felt, and the minced meat is more tender and softer. This is worth considering when choosing a recipe for meat casserole with potatoes.
• Combine different meats. You can chop or prepare minced meat not from one type of meat, but from several. Combine poultry with pork, beef, rabbit and so on. An interesting combination is obtained from turkey and veal, and it is also quite dietary. The tasty and juicy filling comes from the combination of beef and pork meat, whether minced or minced.
• Cooking time. If you use raw ingredients for the casserole, then the time required for the dish to fry increases significantly. Meat casserole with potatoes made from ready-made ingredients is a quick option that requires minimal time.
• Frying the filling. Chopped meat or minced meat should be fried in a separate pan, like the rest of the ingredients for the filling. Then connect them together. This way, the taste of each component of the dish will be preserved, which will give it a unique aroma.
• Fry the onion.
• The secret to a beautiful crust. In an effort to achieve a golden hue on the top, many people put the dish in the oven at high temperature without covering it with anything. In this case, it will most likely burn, but you will not get the desired crust. Potato casserole with meat and cheese is covered with food foil, and removed 5-10 minutes before readiness.
• The secret to quick potato casserole. To prepare a dish in the shortest possible time, use ready-made ingredients. For example, grated boiled potatoes, cooked meat and other ingredients. Make thin layers, which will allow the casserole to fry in a minimum amount of time.
• So that the casserole is not soggy. If you are preparing a dish from raw ingredients, you will need a liquid in which to stew the ingredients. This could be tomato juice, sour cream, mayonnaise, tomato sauce, cream, and so on. But keep in mind that if there is too much liquid, the casserole will cook and not bake.
• Casserole in a slow cooker. Choose the “baking”, “roasting” or “bread” modes, depending on the model of your multicooker. Please note that cooking time depends on the volume and weight of the portion. Do not remove the finished dish immediately so that it does not fall apart, give it time to cool.

Classic recipe

Layers of mashed potatoes and minced meat make a hearty lunch or dinner option that's best paired with fresh vegetables as a side dish. To reduce calories, choose lean meats and cheeses, and grease the pan as little as possible.

You will need:

• potatoes - kilogram;
• milk – 125 ml;
• eggs - 3 pieces;
• butter – 30 g;
• vegetable for lubrication;
• minced beef and pork – 250 g;
• a pair of medium onions;
• semi-hard cheese – 50 g;
• black pepper, salt.

Preparation

1. Cut the onion into small cubes, after peeling it. Fry it first, and then combine with the minced meat and fry for 20 minutes, stirring.
2. Combine with salt and pepper, mix thoroughly, and cool.
3. Boil pre-peeled potatoes until tender.
4. To prepare mashed potatoes, add 20 g of butter and milk, mix well. After this, beat in the eggs one at a time, beating the potato mixture.
5. Preheat the oven to 200 gr. Grease the pan and sprinkle with breadcrumbs or flour.
6. Place part of the finished puree in an even layer on the bottom, place the minced meat on top.
7. Cover the meat casserole with the remaining mashed potatoes and sprinkle with grated cheese.
8. Bake for 45 minutes until deliciously golden brown.

With vegetables and cheese

You will need:

• potatoes – 1 kg;
• carrots – 2 pcs.;
• processed cheese – 2 pcs.;
• minced chicken meat – 350 g;
• butter – 40 g;
• eggs – 2 pcs.;
• a pinch of salt and black pepper.

Preparation

1. Make mashed potatoes from boiled potatoes without adding milk.
2. Beat the eggs and mix with the potato mixture.
3. Boil the carrots, grate or chop thoroughly with a knife.
4. Fry minced meat or chopped chicken.
5. Grease the pan with oil and place a layer of mashed potatoes.
6. Spread a layer of grated carrots evenly on top.
7. Place the meat filling and cover with the remaining mashed potatoes.
8. Spread the butter evenly over the potato layer.
9. Place in the oven, bake at 200 degrees for 20 minutes.
10. Place thin slices of melted cheese on a hot potato and meat casserole and place in a hot but turned off oven until it melts.

If you have ingredients that produce liquid, you need to remove the foil from the casserole within 10-15 minutes. until expected readiness. This will allow the excess liquid to evaporate and crisp up the top.

With meat and mushrooms

Potatoes and mushrooms are the perfect combination. The taste of eggplant favorably sets off the aroma of champignons. But if you decide to choose an assortment of wild mushrooms, then the recipe does not assume the presence of blue ones.

You will need:

• minced beef and pork – 400 g;
• potatoes – 6 pcs.;
• mushrooms – 150 g;
• a couple of eggplants;
• one onion;
• mayonnaise – 150 g;
• garlic – 3 cloves;
• one egg;
• salt pepper.

It is preferable to prepare mushroom casserole with meat and potatoes from raw ingredients, as the mushroom aroma is more distinct and brighter.

Preparation

1. Boil the washed potatoes, then cut into thin slices.
2. Cut the onion into rings and the mushrooms into strips.
3. Add salt, ground black pepper, and your favorite herbs to the minced meat, if desired, and stir.
4. Grind the cheese using a medium-hole grater.
5. Cut the eggplants into slices, soak in cold water with salt, drain after half an hour. Fry in vegetable oil.
6. Grease the pan with butter or vegetable oil.
7. Place some of the potatoes on the bottom of a baking container, add salt and pepper.
8. Place the next layer of onions, raw or fried, it all depends on personal preference.
9. Mix the minced meat with the mushrooms, place the mixture on the onions.
10. Place the eggplants, topping them with garlic passed through a press and mixed with mayonnaise.
11. Place the remaining potatoes on top, brush with vegetable oil and beaten egg white using a pastry brush, and place in the oven.
12. Bake for 45 minutes. at a temperature of 180-200 degrees. Potato casserole with meat and mushrooms is ready to serve.

With vegetables and minced meat in the oven

Potato casserole with potatoes and meat is prepared by adding vegetables as components of the dish. They will add juiciness and flavor. Choose tomatoes that are not too soft, with a minimum of seeds inside, and choose yellow or red peppers, then the food will not only be tasty, but also bright.

You will need:

• potatoes – 1 kg;
• tomatoes – 5 pcs.;
• bell pepper – 2 pcs.;
• sour cream – 200 ml;
• eggs – 2 pcs.;
• hard or semi-hard cheese – 150 g;
• minced meat – 500 g;
• vegetable oil;
• salt with ground black pepper.

Preparation

1. Boil the potatoes, peel and grate on a medium grater.
2. Cut the tomatoes into slices, and the bell pepper into thin strips.
3. Fry the minced meat prepared in advance, adding salt and pepper to it.
4. Grease the pan with oil and place a layer of grated potatoes on the bottom.
5. Place minced meat on top in an even layer.
6. Now distribute the tomato slices and pepper strips evenly, add salt and pepper.
7. Add the remaining potatoes.
8. Beat sour cream with eggs, add salt, pepper and your favorite spices, pour the mixture over the future casserole.
9. Bake until golden brown at 200 degrees for 35 minutes.

Have you already tried cooking? Pancake lovers will definitely love it!

Multicooker recipe

Cooking food in a slow cooker eliminates many problems, such as the need to constantly check if it's burnt. The casserole with meat and potatoes turns out tender, but dense, so it is served as a tea pie or, cut into small portions, as an appetizer.

You will need:

• minced meat – 0.5 kg;
• bulb;
• potatoes – 5 pcs.;
• salt - half a dessert spoon;
• hard cheese – 120 g;
• eggs – 3 pcs.;
• flour - 3 tbsp. l.;
• mayonnaise – 100 ml.

Preparation

1. Peel the onion, cut into cubes, sauté in a frying pan in vegetable oil or in the “Baking” mode in a multicooker until it becomes transparent.
2. Mix the minced meat with the fried onions, breaking up all the lumps, and fry until cooked.
3. Boil the potatoes - you need to mash them.
4. For the sauce, beat the eggs, add flour, mayonnaise, salt and beat again until smooth and without lumps.
5. Grease the multicooker container with butter and place the mashed potatoes in the first layer.
6. Place the minced meat on top and pour the sauce over it. Using a spatula, push back the edges that are adjacent to the sides of the pan so that the sauce ends up there too.
7. Grate the cheese and sprinkle it over the casserole.
8. Cook on the “baking” mode for one hour. When the casserole is ready, remove from the slow cooker, but do not turn over.

In the microwave

We mainly use the microwave to reheat ready-made food or defrost food. By cooking in the microwave, you will spend significantly less time compared to baking in the oven, without losing quality.

You will need:

• minced meat – 200 g;
• onion – 1 head;
• potatoes – 4 pcs.;
• eggs – 2 pcs.;
• butter – 50 g;
• milk – 50 ml;
• tomato paste (you can use sauce) – 40 ml;
• chopped parsley – 2 tbsp. l.;
• salt, ground pepper.

Preparation

1. Wash the potatoes, peel them, cut them into cubes. Place in a special pan, add water, cover and microwave for five minutes at 800 W.
2. Mix the minced meat with salt, pepper, pasta (sauce) and pre-chopped onion.
3. Place potatoes and minced meat in even layers in a glass dish.
4. Pour the casserole with a mixture of milk and beaten eggs, bake at 600-800 W for 7 minutes.
5. Remove from the microwave, sprinkle with chopped herbs.

To bake in the microwave, the height of the casserole should not exceed five centimeters, otherwise it will not warm up completely.

Cooking potato casserole with meat in the oven is a simple task, even a novice housewife can master it. The main advantage is the fact that both fresh and ready-made ingredients that are left over from previous dishes are used.

There are dozens of recipes for potato casserole with meat, because potatoes are used in the form of mashed potatoes, grated, cut into thin slices or even strips. The complexity and taste of the dish depends on your imagination and the products chosen for the filling.

COMPOUND

2~3 tbsp fresh breadcrumbs

POTATO LAYER

6~7 large potatoes (~1kg), 100g vegetable oil, 1/2~2/3 teaspoon salt

MEAT LAYER

300~500g boiled meat, 2 large onions (~300g), 2 tbsp vegetable oil, 300~500g 10% cream, 1~1.5 tbsp flour, 1/4 tsp salt, pepper

Potato layer
Peel the potatoes and cut into thin slices.
Rinse off starch in cold water.

Drain the water. Pour salt into the potatoes and pour in vegetable oil.

Stir until the potato wedges are evenly coated with oil.
Place in a mold d=28cm.

Place in the oven at t=220°C until the potatoes are ready - for 30~40 minutes depending on the type of potato. Readiness can be determined by piercing the potatoes with a knife or fork.

Meat layer
While the potatoes are cooking, prepare the meat.
Chop the onion as finely as possible.
Heat vegetable oil in a frying pan and add onion.
Fry over medium heat with frequent stirring until soft and lightly browned.

While frying the onion, cut the meat into small pieces.

Pour flour, salt, pepper into the prepared onion and stir.

Pour in the cream and bring to a boil while stirring.

Place the chopped meat in the pan.

If desired, you can add 1 tablespoon of paprika for color.

If the mixture seems too thick, add more cream or milk or water.
Boil the mixture for about 1 minute.

Remove the pan with the prepared potatoes from the oven.
Immediately increase the temperature to t=250°C.
Place the meat mixture on top of the potatoes.

Sprinkle the top with an even layer of crushed breadcrumbs.

A very, very tasty potato casserole, prepared with an original boiled meat filling! Believe me, you have never tasted such deliciousness!

And this dish is really very simple to prepare; the main thing is not to miss the “key” moment in preparing the meat filling. Find out about this from the recipe itself!

To make potato casserole with boiled meat, you will need:

meat (any, to taste) – 500 g
potatoes – 500 g
chicken eggs – 2 pcs.
parsley – 1 bunch
onions – 1 pc.
hard cheese – 150 g
salt, pepper - to taste

Method for preparing potato casserole with boiled meat:

1. To begin with, it is worth noting that to prepare this dish you can easily choose a wide variety of meat (be it chicken, pork, etc.). So, we wash the meat, cut it into several parts and boil it in salted water until tender (about 40-60 minutes, depending on the hardness of the meat and the size of the pieces), not forgetting to remove the foam.
2. At the same time, peel the potatoes, cut them into several parts, and then put them in salted boiling (!) water. Boil the potatoes until tender, then drain the water and prepare regular mashed potatoes.
3. Meanwhile, peel the onions and cut them into small cubes. We thoroughly wash the parsley, dry it and chop it with a knife.
Grate your favorite hard (or semi-hard) cheese on a coarse grater.
4. Cut the cooled boiled meat into smaller pieces. By the way, if you want, you can easily replace boiled meat with smoked meat (for example, smoked sausage or ham) or add smoked meat to the meat.
5. Heat 2 tbsp in a frying pan. l. vegetable oil and sauté chopped onion in it (until soft and golden brown). Then add the chopped meat to the onion and fry everything together for about 5 minutes (add a little salt, and also add ground black pepper if desired).
6. Remove the frying pan from the heat and break two chicken eggs into it. Please note that the eggs need to be mixed very intensively so that they do not curl and are thus evenly distributed throughout the meat. Now add chopped parsley to the meat. Mix everything thoroughly again.
7. Preheat the oven to 180 degrees. In the meantime, take the form in which we will prepare the casserole, grease it with butter or vegetable oil, and then put mashed potatoes on its bottom (about 1 cm thick). Place all the meat on top of the puree and cover it with a layer of the remaining puree. Sprinkle the casserole with grated cheese on top.

Place the pan in the preheated oven for about 20-30 minutes, until a delicious golden brown crust of cheese forms. Then we take out the finished dish and let it cool slightly. Cut the casserole into portions, place on plates and, if desired, season with sour cream or tomato sauce.

Bon appetit everyone!

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I'll make potato casserole. The fillings in this casserole can be very varied, but I will cook with meat. Not for ideological reasons, but because I already have boiled beef. In my opinion, beef is best suited as a filling for potato casserole. A shank boiled with carrots and onions for one and a half to two hours would not be a bad decision.

Ingredients: potatoes - 10-12 pieces, boiled beef - 350-400 gr., onions - 2 pieces, sour cream - 250-300 gr., eggs - 2 pieces, salt, pepper (fragrant mixture), turmeric, herbs (dill , parsley, basil), melted butter - 2 tbsp. spoons.

Grind the meat for the filling through a meat grinder. Cut the onion into small cubes, and finely chop the greens (parsley, basil and dill).

Heat a frying pan and put a couple of tablespoons of melted butter in it and let it melt. We don’t make the fire strong, just above average.

We won’t fry the onion too much, let it remain juicy. As soon as it starts to become transparent, add a teaspoon of turmeric and allspice mixture.

Stir and literally after a minute, add the greens. Reduce heat to medium. The greens should not burn. Stir for another half a minute.

Add a few tablespoons of meat broth to the pan. The meat, minced in a meat grinder, will be sent next.

Let's add salt, mix, try. If the filling is a little dry, add more broth. As soon as you decide that you are completely satisfied with the filling, turn off the stove. The filling is ready. Let it sit under the lid for now, and we will do the potatoes.

Be sure to boil the potatoes in their jackets. For casseroles, this is the most correct option, because... When cooking, all the starch remains inside, and that’s what we need. Let's wait until the potatoes cool down, peel them and, oddly enough, put them in a meat grinder. The paste will not come out very well, there will be lumps and there will be no uniformity. So it’s better not to try.

Add eggs, 250 grams of sour cream to the potatoes and begin to mix thoroughly. You want to use your hands, but not with a fork.

The main thing is to achieve that same homogeneity. Interesting word “same-ness”! It should be a fairly sticky, dough-like mass.

Grease a baking dish with butter or ghee and sprinkle with breadcrumbs.

We wet our hands with cold water so that the potato mixture does not stick to them. Take half of this same mass and put it in a baking dish. We spread it over the bottom in an even layer, don’t forget about the sides. On the sides, you can use a thinner layer. Place the meat filling on top and smooth it out.

You know as well as I do what to do with the remaining potato mass. Again we wet our hands with water and build a “roof” for our casserole. Let's admire our work and thoroughly grease the top of the casserole with sour cream. We are not preparing “Magi for the second course”, or some kind of “just add water!” rubbish, but a casserole!

Preheat the oven to 180 degrees and place our casserole in it. It’s a casserole, so let it bake for about forty minutes to an hour, depending on the oven. The crust should be beautiful and golden brown. To our joy, to the envy of magicians. We didn’t spare sour cream to grease the “roof” of the casserole!

The best thing to do would be to prepare a sauce of dried porcini mushrooms for this casserole. But due to the lack of porcini mushrooms, I had to flavor it with white sour cream.

This casserole with a golden sour cream crust, made on the basis of mashed potatoes, with a layer of boiled meat and fried onions, complemented with fresh vegetables or vegetable salad, is a wonderful option for a hearty second course for lunch or a main course for dinner, including for children. P.S. The meat for the casserole must be boiled in advance (at least 12 hours in advance) so that it has time to cool completely in the refrigerator before you grind it through the meat grinder.

INGREDIENTS

FOR MASHED POTATOES:

• potatoes - 1000 g (it is better not to use young ones)

• carrots - ½ medium (weighing about 50-70 g) - optional

• milk 3.2% fat - 150 ml

• butter - about 30 g + a little for greasing the pan

• egg - 1 large (weighing about 65 g)

FOR MEAT FILLING:

• chilled lean beef - 500 g

• onion - 1 medium head (weighing about 120-150 g)

• fresh champignons - about 150 g small size (optional)

BESIDES:

• sour cream 18-20% fat - about 100 g

• refined sunflower oil for frying - about 1.5-2 tbsp. l.

• salt to taste

• ground black pepper or a mixture of 4 types of pepper to taste

• dill, parsley for decoration (optional)

STEP-BY-STEP COOKING RECIPE

STEP 1

Boil the meat at least 12 hours before preparing the casserole. To do this, rinse it under cold running water and fill it in a metal saucepan with a thick bottom with a volume of at least 3-3.5 liters of cold (preferably filtered) water so that it covers it by about 5 cm (a total of about 2-2.5 l water). Place the pan over medium heat and bring the water to a boil. Carefully remove the resulting foam with a colander spoon, then reduce the heat under the pan and cook the meat over low heat under the lid for about 1.5 hours.

STEP 2

Turn off the heat under the finished broth with meat, let it cool completely and put it in the refrigerator until ready to use. Or, if you plan to store the meat for quite a long time (longer than 2-3 days), transfer it to a smaller saucepan, fill it with broth (so that the latter completely covers the meat) and freeze it, and at the right time (on the day of preparing the casserole, 8 hours before -10) - defrost at room temperature.

STEP 3

Immediately before preparing the casserole, turn on the oven and heat it to 3.5-4 (about 190-210 °C).

STEP 4

Start preparing vegetable puree. To do this, put a saucepan of about 3 liters with cold, preferably filtered water on the fire. Meanwhile, wash and peel the potatoes and carrots (if using). If necessary, cut the vegetables into equal pieces so that they cook at the same time. When the water in the pan boils, add the carrots (if using them) first, then the potatoes. Cook the vegetables until cooked (which can be checked with a sharp knife - it should go into them without much effort) over low heat, covered, for about 20 minutes. after boiling.

STEP 5

While the potatoes (and carrots) are cooking, peel and wash the onion, cut it into small cubes and fry until transparent and soft in a well-heated frying pan in vegetable oil (about 1.5-2 tbsp) for min. 5-8 over medium heat, stirring occasionally to prevent burning. Then turn off the heat under the frying pan and leave the onion on it until ready to use.

STEP 6

Assemble the meat grinder. Roll the meat through it, first removing it from the broth and cutting it into small pieces.

STEP 7

Add fried onion to the rolled meat, salt and pepper the minced meat to taste. Add to it about 2-3 small ladles of broth (about 75 ml each) in which the meat was cooked. As a result, the minced meat should be quite viscous, not crumbly.

STEP 8

Once the potatoes (and carrots, if using) are cooked, puree them. To do this, drain the water from the vegetables, add a large pinch of salt or to taste, cover the pan with them with a lid (so that they do not cool) and set aside. Bring milk (150 ml) together with 30 g of butter to a boil in a small saucepan and immediately pour into the still hot vegetables. Mash them with a special masher to a homogeneous puree, which should turn out thick.

STEP 9

Let the finished vegetable puree cool slightly without covering it with a lid (about 5 minutes), then carefully mix the egg into it with a masher (while trying to beat the mass vigorously to make it more airy).