Roasted Beef & Red Potatoes Casserole

Prep time:
Cook time:
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  • ground beef (1-2 pounds)
  • 2 garlic cloves, peeled, whole or crushed
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1-1/2 teaspoons coarsely ground pepper, divided
  • 3 tablespoons olive oil
    • 8 small red potatoes, cut into chunks
    • OR
    • 1 package Simply Potatoes Diced Potatoes (any flavor)
  • 1/2 cup reduced-sodium beef broth
  1. In a skillet, FRY, and crumble the ground beef with the oil. Add the garlic and any optional veggies to cook and soften. Combine thyme and 1 teaspoon pepper; add to the beef mixture.
  2. Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned.
  3. Move everything to a roasting pan.
  4. Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes.
  5. Bake, uncovered, at 375° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and potatoes are tender.

This is an adaptation of the Roasted Beef Tenderloin recipe from the source reference. It is a touch easier to make and will keep a little longer as left-overs.
– Be sure to really fry the ground beef (not just brown it) to bring out that beef flavor
– The broth is a flavor booster and an easy place to change up the recipe, you can use broth as the recipe does or you could use a soup base like you preferred cream-of-something flavor, or a beef gravy … Don’t over do it with the quantity and be mindful of salt content and adjust other sources of salt in the ingredient list.
– You and also add any veggies you like, finely diced or chopped. I like lots of onion and bell pepper.