My family’s favorite recipe is this one. I got it from my mother, and it’s great!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 medium celery stalks, chopped
- 1 medium carrot, shredded
- ½ tablespoon paprika
- ¾ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- ¼ cup water
- 2 tablespoons red wine
- 1 cube beef bouillon
- 2 tablespoons half-and-half
- 2 medium potatoes, peeled and sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
- Cook and stir ground beef in a skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer beef and juices to a bowl.
- Heat oil in the same skillet. Add onion, bell pepper, celery, and carrot; sauté until vegetables are tender, 5 to 7 minutes. Return beef to the skillet and season with paprika, black pepper, salt, red pepper flakes, cinnamon, and cloves. Stir in water and wine and cook until heated through, about 5 minutes. Add bouillon and stir until dissolved, 1 to 2 minutes. Remove from the heat and stir in half-and-half.
- Layer 1/2 of the potatoes over the bottom of the prepared casserole dish. Pour beef and vegetable mixture over potatoes, then layer remaining potatoes over top.
- Cover the dish and cook in the preheated oven until potatoes are tender, about 45 minutes.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 567 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I used plant based crumble and skipped the broth (added a little more wine, water and salt) It came out so much more flavorful than expected. As many suggested I put in extra potatoes and let them broil at the end. Topped with a dollop of sour cream – will make again . Thank you
I doubled all liquids and broiled it for the last 5 min to brown the potatoes on top
This was really good- a nice warm comfort food. My family ate it all!
I doubled the recipe to use 2 lbs. of ground beef (except I used 4x the amount of potatoes called for. We had enough to feed 4 people, with leftovers for my lunch. Ordinarily, this would have fed at least 8 people; we were pigs. My gosh, it is delicious. We each ate way too much, but we couldn’t help ourselves. I had a hard time putting the leftovers away instead of eating them, but there simply was no more room in my stomach. I made a spice cake with caramel frosting for dessert. That remained untouched until today, quite remarkable since I have 4 teens and a husband with the world’s biggest sweet tooth. Thank you, Amanda1432, for posting this recipe.
I really can’t add anything to this recipe because it was excellent from start to finish. I highly recommend it just as written- it is easy to change spicing to your preferences, if you like, and we don’t care for the taste of red wine so we substituted more beef broth for that ingredient. Enjoy!!
No changes. Absolutely love this recipe!
I really liked it. It is a bit labor intensive, lots of chopping. Hubby thought too much carrot-really 1 finely chopped carrot is too much? I added a clove of garlic and about 1/2 c. fresh mushrooms I used 1/2 tsp. of cinnamon & cloves as other reviewers recommended. Also used white pepper instead of black & just a sprinkle of red flakes. I used 3 good sized potatoes sliced thin and made 3 layers of meat/potatoes. I sprinkled paprika on top layer so potatoes would have some color. I would make again.
Made this for dinner tonite. Good & filling. Since it was 87° outside, I didn’t want to turn the oven on. So, going with the reviews I read, I used a cast iron skillet for everything. Added 3 more potatoes & a little extra liquid (not wine). cooked on our electric grill and it was perfect.
fantastic! to make it healthier, you can use ground turkey, chicken broth and white wine. another variation is to use sweet potatoes.SO good!
This really hit the spot..the family loved it. Will use more potatoes next time.
Tasty! Mildly sweet/spicy. Doubled.
I really enjoyed this as did my husband. As many suggested, I added an extra layer of potatoes in the middle and split the meat veggie mix up. This got better every day. Spicy, full of veggies, different and welcome flavors. Will definitely make again. Would have rated 5 stars if the original recipe had the extra layer of potatoes included in the instructions.
This has been in my rotation for years. Everyone loves it, there’s never any leftovers, and I even stray from the veggies & use what I have on hand. The combo of spices mixed with the cream…so good, my mouth is watering just thinking about it.
Found this a very tasty recipe!
We liked this recipe a lot. I added a third layer of potatoes in the middle. Next time I might try doubling the liquid ingredients because I wished that it had a little sauce. I am going to have the leftovers tonight with a can of Indian peas and paneer cheese. Yum!
I wanted something different with my ground beef and this recipe really delivered. My husband tends to prefer to stick to things he already knows, but he said it was really good and he would like me to make it again. I followed the recipe except I had no bell pepper so I put in mushrooms instead. I also forgot to add the half and half, but the recipe didn’t seem lacking because of that. I did cut back on the red pepper flakes because of the husband. But, much to my surprise even thought the spicing was different he gave it two thumbs up.
Very good and very different taste. I added mozzarella cheese for the last five minutes. The only problem was that it was a bit dry, I would add more of the liquid items next time
This recipe is wonderful! I did add a Tbsp of cubed unsalted butter to the top layer of potatoes. My picky 12 YO who doesn’t like bell peppers was enticed enough by the potatoes and deliciously spiced beef to enjoy a bowlful. Thank you for a new way to use ground beef.
My husband is not a fan of ground beef recipes in general, but he loves this recipe, as do I!
The family loved it! I cut way back on the pepper and each person seasoned to taste.
Dang, that’s really really good! I had to tweak it just a bit, because my wife is allergic to onion and garlic in all forms. And, I didn’t have any green bell peppers, so I used a red one, and added a jalapeño pepper for a little extra kick. Past that I followed the recipe to a ‘T’. I was kinda looking forward to some leftovers. Guess I’ll have to make a little extra next time. Nothing but clean plates left!