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Ground Beef and Garlic Parmesan Mashed Potato Bake

Ground beef and mashed potato bake layers a savory beef filling with smooth garlic Parmesan mashed potatoes. Bake until the filling bubbles around the edges and the potato topping turns golden.
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Prep Time 20 minutes
Cook Time 1 hour 2 minutes
resting 10 minutes
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the beef filling
  • 2 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 2 carrots medium, peeled and finely chopped
  • 1.5 lb ground beef 85% lean
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1.25 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 1 cup frozen peas
For the garlic Parmesan mashed potatoes
  • 2.5 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter
  • 2 cloves garlic minced
  • 0.5 cup whole milk warmed
  • 0.5 cup Parmesan cheese finely grated
For the baking dish
  • 1 cooking spray for coating the baking dish

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Make the beef filling
  1. Heat the oven to 400°F.
  2. Heat the olive oil in a 12-inch skillet over medium heat, then add the onion and carrots and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  4. Stir in the flour and tomato paste and cook for 1 minute.
  5. Stir in the beef broth, Worcestershire sauce, salt, and pepper, and simmer for 4 to 6 minutes, stirring occasionally, until the sauce thickens.
  6. Stir in the peas and cook for 2 minutes.
Make the garlic Parmesan mashed potatoes
  1. Put the potatoes in a large pot, cover with cold water by 1 inch, and stir in the salt.
  2. Bring the potatoes to a boil, then simmer for 15 to 20 minutes, until fork-tender.
  3. Drain the potatoes, then return them to the pot.
  4. Melt the butter in a small saucepan over medium-low heat, add the garlic, and cook for 30 seconds.
  5. Stir in the warmed milk and heat until steaming.
  6. Pour the butter mixture over the potatoes, add the Parmesan, and mash until smooth.
Assemble and bake
  1. Coat a 9x13-inch baking dish with cooking spray.
  2. Spread the beef filling evenly in the dish.
  3. Spoon the mashed potatoes over the beef filling, spread the potatoes to the edges, and rough up the surface with a fork.
  4. Bake for 20 to 25 minutes, until the filling bubbles around the edges and the potato topping is golden.
  5. Let rest for 10 minutes before serving.

Notes

Mash the potatoes while hot for a smooth topping. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a gluten-free option, use a gluten-free flour blend and gluten-free Worcestershire sauce.