Homemade potato casserole with Bolognese sauce brings together velvety mashed potatoes enriched with butter and milk, a generous layer of fragrant meat sauce, and a golden mozzarella crust. Simple ingredients, clear steps, and a reliably satisfying family dinner.
Ingredients
- Potatoes — 2.2 lb | 1 kg
- Ground meat — 14 oz | 400 g
- Onion — 1 pc.
- Carrot — 1 pc.
- Celery stalk — 1 pc.
- Garlic — 2 cloves
- Tomato paste — 1 tbsp | 1 tbsp
- Crushed tomatoes — 14 oz | 400 g
- Mozzarella — 7 oz | 200 g
- Butter — 1.4 oz | 40 g
- Milk — 3.4 fl oz | 50 ml
- Paprika — to taste
- Salt and black pepper — to taste
- Sugar — a pinch
Step-by-step recipe
- Peel and boil the potatoes in salted water until tender, 15–20 minutes. Drain, then mash with the butter, milk, and 3.5 oz | 100 g of the grated mozzarella. Adjust salt to taste if needed.
- Finely chop the onion, carrot, and celery. Sauté in a skillet until softened, 5–7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground meat, break it up with a spatula into crumbles, and cook until browned, 6–8 minutes.
- Stir in the tomato paste and warm through for 1 minute. Add the crushed tomatoes, season with paprika, salt, pepper, and a pinch of sugar. Simmer for 7–10 minutes until the sauce lightly thickens.
- Preheat the oven to 390°F | 200°C. Spread the mashed potatoes in a baking dish and smooth the surface. Spoon the Bolognese sauce over the top and scatter the remaining 3.5 oz | 100 g of mozzarella over it.
- Bake for 10 minutes, until the cheese has melted and turned lightly golden. Rest for 5 minutes before serving hot.
Nutritional value
| Indicator | Per serving |
|---|---|
| Calories | ≈ 475 kcal |
| Protein | ≈ 26 g |
| Fat | ≈ 23 g |
| Carbohydrates | ≈ 45 g |
| Fiber | ≈ 5 g |
| Sodium | ≈ 700 mg |
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Tips and variations
- Use beef, beef-and-pork, or turkey mince — choose what suits your taste.
- If you like a little heat, add a pinch of chili flakes or smoked paprika.
- You can swap mozzarella for sulguni, gouda, or a mozzarella-Parmesan blend.
- The sauce will taste deeper if you simmer it for 15–20 minutes; add a couple of spoonfuls of water if needed.
- For a deeper golden top, switch on the grill for 1–2 minutes at the end, keeping a close eye on the cheese so it does not burn.
FAQ
Can I make the casserole ahead of time?
Yes. Assemble the casserole, let it cool, cover, and refrigerate for up to 24 hours. Before serving, bake at 356°F–374°F | 180°C–190°C for 20–25 minutes until the center is hot and the top is browned.
What can I use instead of mozzarella?
Any good melting cheese will work: sulguni, cheddar, gouda, or Tilsiter. For a fuller flavor, combine a soft cheese with a harder one, such as a little Parmesan.
Can I make a meat-free version?
Yes. Replace the mince with a mixture of sautéed mushrooms and cooked lentils, or make a vegetable sauce with tomatoes, carrot, celery, and herbs.