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Beef Potato House Pie Casserole

Beef Potato House Pie Casserole

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Pat

Pat

This is a quick, easy, and inexpensive dish that my family loves. I serve it with corn and blueberry muffins.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 712 kcal
  • 36%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
  2. In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
  3. In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
  4. Bake in preheated oven for 20 minutes.
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Reviews

DTNYC
67

DTNYC

7/27/2003

My family enjoys this casserole. I add a can of mushroom soup to the meat, as well as garlic. I then put all of the mashed potatoes on top of the meat and cover everything with grated cheddar cheese. It is yummy.

QWEEN5717
57

QWEEN5717

2/1/2003

This is a great basic recipe. My hubby is a meat and potatoes guy so by changing this a little he loved it. I added a small can of chopped mushrooms, and a 1/2 can of cream of muchroom soup. You can use more of the soup if you like but it may make the consistency thinner. I also used a box(2packages)of the herb and butter flavored instant potatoes instead of boiling the 6 large. I also added the pretty hefty layer of Velveeta after the first layering of the meat and potatoes, and finished the dish with shredded cheddar cheese then baked until the cheese was golden brown. Will definitely make again. Laurie H.

Windy B.
46

Windy B.

11/6/2003

Great recipe! I also know this one as Shepherd's Pie. One in our family can't have cheese, so I made a nice serving of gravy from the drippings and spooned plenty over the meat layers. I used 1 lb. each hamburger and sausage, and added a few cloves garlic, 1 T. sage and a couple shakes of Tony's (creole seasoning) while browning meat. With these additions, I had no problems with flavor! There are so many variations you could make of this (adding veggies, soups, sour cream?) - I'll definitely make it again!

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