Here’s a hearty, comforting recipe for a Layered Mashed Potato and Meat Casserole – also known as a “Shepherd’s Pie”-style dish, but with creamy mashed potatoes layered above and below the savory meat filling. It’s perfect for using leftover mashed potatoes or making ahead for a crowd.
🥔🥩 Layered Mashed Potato and Meat Casserole
🍽️ What It Is:
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A bottom layer of creamy mashed potatoes
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A hearty layer of seasoned ground beef or turkey
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A top layer of more mashed potatoes, optionally topped with cheese
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Baked until golden and bubbly!
✅ INGREDIENTS
For the Mashed Potatoes:
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4–5 cups mashed potatoes (divided)
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½ cup milk or cream
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¼ cup butter
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Salt & pepper to taste
For the Meat Layer:
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1 lb ground beef (or turkey/chicken)
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1 small onion, diced
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2 cloves garlic, minced
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1 cup frozen peas and carrots (or other mixed veggies)
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2 Tbsp tomato paste (or ½ cup tomato sauce)
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½ cup beef or chicken broth
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1 tsp Worcestershire sauce
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1 tsp Italian seasoning or dried thyme
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Salt and pepper to taste
Topping (Optional):
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1 cup shredded cheese (cheddar or mozzarella)
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Chopped parsley or chives for garnish
👨🍳 INSTRUCTIONS
1. Prep the Mashed Potatoes (if not using leftovers)
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Boil peeled potatoes in salted water until tender.
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Mash with butter, milk, salt, and pepper until smooth and fluffy. Set aside.
2. Cook the Meat Filling
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In a large skillet, cook the ground meat over medium heat until browned. Drain excess fat.
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Add onion and garlic; cook 2–3 minutes until softened.
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Stir in tomato paste, broth, Worcestershire, seasoning, and frozen vegetables.
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Simmer for 5–7 minutes until mixture thickens slightly.
3. Assemble the Casserole
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Grease a 9×9 or 9×13 baking dish.
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Spread half the mashed potatoes on the bottom.
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Spoon the meat mixture evenly over the potatoes.
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Top with the remaining mashed potatoes. Smooth with a spatula.
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Sprinkle with shredded cheese if using.
4. Bake
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Preheat oven to 375°F (190°C).
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Bake uncovered for 25–30 minutes, or until heated through and golden on top.
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Broil for 2–3 minutes at the end for a crispier top, if desired.
5. Rest & Serve
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Let rest for 5–10 minutes before serving.
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Garnish with parsley or chives.
🧊 Storage:
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight before reheating.
