Classic potato casserole with minced meat in the oven

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make a classic potato casserole with minced meat in the oven? Prepare all the necessary ingredients. You can use any minced meat for casserole: pork, beef, chicken, turkey, or mixed from any type of meat. I prefer lean ground beef. Thanks to kefir, the minced meat will still turn out juicy and soft.

2. STEP 2

   

   Wash the potatoes, peel them, cut them into small cubes (to cook faster) and boil. How to boil potatoes? Place the pieces in a saucepan, cover with cold water and place over medium heat. Cook the potatoes for about 20 minutes after boiling until cooked. At the end of cooking, add salt. Check readiness with a knife - it should pierce the potato freely.

3. STEP 3

   

   Drain the water from the finished potatoes, then mash them with a masher into a homogeneous puree. Boil the milk.

4. STEP 4

   

   Pour hot milk into the mashed potatoes and mix thoroughly. It’s better to pour the milk not all at once, but in parts. Because the varieties of potatoes are different and with some varieties this amount of milk will be just right, but with others, on the contrary, it will be too little or too much. Next, add butter to the potatoes and wait until it melts. Mix everything again. You should get soft, homogeneous, but not liquid mashed potatoes.

5. STEP 5

   

   Pour kefir into the minced meat. Salt and pepper. Mix everything thoroughly. It is better to use thicker kefir: 2.5-3.2. It is better not to take low-fat kefir or with a fat content of 1% - it is too liquid. If there is too much moisture, the casserole may fall apart instead of being beautifully cut into portions. In addition, it may take longer to bake.

6. STEP 6

   

   Place half of the mashed potatoes in a greased baking dish (if the mold is silicone, then you do not need to grease it with anything) and smooth it out.

7. STEP 7

   

   Spread all the minced meat evenly over the potatoes.

8. STEP 8

   

   Cover the mince with the remaining mashed potatoes. If desired, you can make furrows on the surface of the casserole using a fork. Place the casserole in an oven preheated to 180°C for 45-50 minutes. If after 20-25 minutes the top of the casserole begins to brown and the minced meat is not yet ready, cover the pan with foil.

9. STEP 9

   

   Cool the finished casserole slightly, remove from the pan and cut into portions. Bon appetit!

Comments on the recipe

Alena Sey

05.11.2023

5

When Very tender casserole with creamy potatoes is very tasty! Thank you very much for the recipe, I’ll keep it in my treasure chest! I also added parsley to the minced meat for flavor; we really love greens; there were a little more potatoes than in the recipe. 10 minutes before readiness, pour egg and sour cream on top. Easy and fast, and also very tasty!

Noah

05.11.2023

4.9

I also cook potato casserole with minced meat like this, only with milk, not kefir. See this option too.

Nika

05.11.2023

4.7

For me, this is a very unusual casserole; for me personally, it has its pros and cons. The casserole turns out to be very tender, unlike those that I prepared before, but I would increase the amount of potatoes, since after peeling them the proportion of potatoes and meat becomes approximately 1:1. In my opinion, there should still be more potatoes. But this is just my subjective opinion. Unfortunately, I also did not see the parameters of the form in which the casserole was prepared. I used a rectangular loaf pan 30cm*10cm. For this pan I doubled all the ingredients. My casserole turned out right up to the sides. During baking, my casserole also rose a little, and because of this, the juice flowed out of the pan directly to the bottom of the oven. Naturally, it all burned, and it took me a long, painful time to peel off the fumes. After baking, I immediately removed the hot casserole from the mold and it spread; my casserole did not hold such a beautiful shape as the author’s (I was somehow very upset. But in fact, in vain, when the casserole cooled completely, it began to hold its shape and I was already able to cut it beautifully into portioned pieces. In general, the recipe is good, but I would adjust it a little for myself.

Gala

05.11.2023

4.6

Good afternoon Thank you very much for the recipe, I haven’t eaten the casserole for a very long time) it turned out tasty and juicy! While cooking for myself, I made some changes to the recipe. I first stewed the minced meat a little with carrots and onions. Accordingly, I did without kefir. I made a topping of eggs, cheese and mayonnaise (what I found at home; I didn’t plan the cooking in advance). As a result, the top turned out to be a delicate, appetizing crust. The minced meat is very soft and juicy. We couldn’t resist and started eating it as soon as it came out of the oven. Everything was soft, fell apart on the plate) did not affect the taste. After cooling, it cuts very easily, holds its shape, and produces beautiful pieces. In terms of proportions, I did it “by eye”; in terms of volume, it turned out to be a very large baking dish. But we ate everything, as it was tasty, filling and aromatic. The recipe is convenient, very simple and straightforward. I recommend! Thank you very much to the author for the opportunity to restore in my memory the taste of potato casserole, and even with pickled cucumber)

Christina

05.11.2023

4.6

Excellent recipe: Classic potato casserole with minced meat in the oven, tender casserole!!! You can have a little more potatoes. The cheese on top was lost before it was ready. The whole family was delighted!!!

Nik_Eremai07

05.11.2023

4.5

A very simple but tasty recipe. Classic potato casserole with minced meat in the oven. I am 15 years old and everything turned out easy because everything was written in an understandable language.