My family likes casseroles because they get the whole meal in one pan, and this is a favorite. It was probably born as a result of my mom’s trying to put food on the table on a budget, and while a lot of people cook with ground beef because it is relatively inexpensive, I would pay big bucks to get to eat this every now and then! This is similar to a shepherd’s pie, but a bit heartier, I think.

　　

Ingredients

serves 6

　　3 pounds white or red potatoes, peeled and sliced 1/4-inch thick

　　1 pound lean ground beef

　　1/2 cup chopped onion

　　4 tablespoons (1/2 stick) butter

　　1/4 cup flour

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　2 cups milk

　　2 cups grated sharp Cheddar cheese

　　1/2 cup unseasoned dry bread crumbs

　　

Step 1

Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6 × 9 × 2-inch casserole dish.

　　

Step 2

In a large skillet, combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, 12 to 15 minutes. Pour off the excess fat.

　　

Step 3

Preheat the oven to 350°F.

　　

Step 4

Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, whisk in the salt and pepper, then stir in the cheese and browned beef.

　　

Step 5

Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes until heated through and bubbling. Sprinkle the bread crumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.

　　

From Gwen

Step 6

Potatoes cook quickly. Test often for tenderness and don’t overcook them.

　　

Note

Step 7

Because all the ingredients are fully cooked, if they are still hot when you assemble the casserole, the baking time can be greatly reduced or even eliminated; simply brown the crumb topping under the broiler for a couple of minutes.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.