Cheesy Potato and Beef Casserole
Welcome to a filling and savory casserole. First flavor the potatoes with bay, sage, and basil while boiling them. Then pan-cook beef and flavor it with soy sauce, onion, and garlic. Also, make it hot with chili. Finally, add cherry tomatoes and bake all in gooey grated mozzarella and parmesan.
Ingredients Needed for Cheesy Potato and Beef Casserole
For the potatoes:
3 medium potatoes, cubed
salt
1 teaspoon peppercorns
3 bay leaves
4 sage leaves
4 fresh basil leaves
For the beef:
1 tablespoon vegetable oil
1 medium onion, chopped
7 ounces of beef tenderloin, cut into pieces
salt
pepper
2 teaspoons of garlic powder
1 red chili, sliced
1 green chili, sliced
1 teaspoon soy sauce
For the casserole:
⅔ cup parmesan, grated
5 ounces of cherry tomatoes
½ cup low moisture mozzarella, grated
1 tablespoon olive oil
salt
pepper
How to Make Cheesy Potato and Beef Casserole
- For the potatoes:
Fill a bigger cooking pot halfway with water and bring it to a boil over medium heat. Add the potatoes, season with salt and peppercorns, then add the bay leaves, sage, and basil.
- Cook them until fork-tender, or for 10 – 20 minutes.
- Strain the cooked potatoes and set them aside.
- For the beef:
Heat the vegetable oil in a skillet over low-medium heat and add the onion. Cook and stir until tender.
- Turn the heat to medium-high and add the beef tenderloin. Stir it in, then season with garlic powder, salt, and pepper.
- Add the red and green chili and stir them in. Cook and stir until the meat is browned.
- Add the soy sauce, stir it in, and remove from heat.
- For the casserole:
Add the cooked potatoes to an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish. Add the parmesan and beef. Mix until even using a spatula.
- Add the cherry tomatoes and top with low moisture mozzarella. Drizzle the tomatoes with vegetable oil and season with salt and pepper. Bake for 15 minutes at 400⁰F/200⁰C.