Beef and Potato Casserole with Sherry and Swiss Cheese
A comforting layered casserole featuring seasoned ground beef sauteed with peppers and onions, topped with creamy mashed potatoes and melted cheese. The beef layer is enriched with sherry, garlic, and fresh parsley, while the potato topping provides a golden, crispy finish. Serve this hearty dish for weeknight family dinners or casual entertaining. The combination of Swiss cheese and the optional Parmesan adds savory depth, while the sherry brightens the beef filling without overwhelming it. This version emphasizes proper layering and even browning for optimal texture contrast.
Ingredients
- 4 medium russet potatoes, peeled, sliced, and cooked
- 2 lbs lean ground beef
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 1 tablespoon garlic, minced or chopped, or to taste
- 1 medium red bell pepper, seeded and chopped
- 1 medium green bell pepper, seeded and chopped
- ¼ cup grated Parmesan cheese(optional)
- salt
- black pepper
- 2 tablespoons cooking sherry, or red winedry white wine or chicken broth1:1flavor
alcohol-free option
- ¼ cup fresh parsley, chopped
- ¼ cup milk, whipping cream or buttermilk
- ½ cup Swiss cheese, shredded
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and butter a 2.5-quart baking dish.
- 2
Brown ground beef in a heavy skillet with 2 tablespoons butter, breaking it into crumbles.
- 3
Add chopped onion, garlic, red bell pepper, and green bell pepper to the beef and saute until vegetables are soft.
- 4
Spoon off excess fat from the skillet.
- 5
Stir in Parmesan cheese, salt, black pepper, sherry, and fresh parsley and saute 5 minutes more.
- 6
Spread the beef mixture evenly into the prepared casserole dish.
- 7
Mix the cooked potatoes with remaining butter and milk until smooth, then season with salt and black pepper.
- 8
Spread the mashed potatoes over the beef layer, pressing firmly into corners and sides with a spoon.
- 9
Top with shredded Swiss cheese (or Cheddar or Parmesan if preferred).
- 10
Bake uncovered until potatoes and cheese are lightly browned, 25-30 minutes.
Tips
Spoon off excess fat from the beef mixture before adding seasonings to prevent a greasy casserole.
Press the potato topping firmly into all corners using the back of a spoon for even cooking and a cohesive topper.
For extra creaminess, use whipping cream or buttermilk instead of regular milk when mashing the potatoes.
Good to Know
Cover and refrigerate leftovers for up to 3 days. Reheat covered in a 325-degree-Fahrenheit oven for 20-25 minutes until warmed through.
Prepare the beef filling and mashed potatoes separately up to 1 day ahead. Layer and bake just before serving, or assemble the casserole, cover, and refrigerate overnight, then bake adding 10 minutes to the cooking time.
Serve directly from the casserole dish while hot. Pairs well with steamed green vegetables, a simple salad, or crusty bread to soak up flavors.
Common Mistakes
Do not skip draining excess fat from the beef to avoid a greasy, heavy casserole.
Do not underfill the corners with potato topping to avoid uneven browning and exposed beef edges.
Do not overbake to avoid dried-out potatoes and overly crispy cheese.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
alcohol-free option
FAQ
Can I prepare this casserole ahead of time?
Yes, assemble the casserole completely, cover tightly, and refrigerate overnight. Bake uncovered, adding 10 minutes to the total baking time. You may also prepare the beef filling and mashed potatoes separately up to 1 day ahead and layer just before baking.
What if I don't have sherry or red wine?
Substitute dry white wine, chicken broth, beef broth, or omit entirely. The sherry adds depth but is not essential. If omitting, increase the seasoning slightly and consider adding 1 tablespoon tomato paste for umami.
Can I freeze leftovers and how long do they keep?
Yes, cover and freeze cooled casserole for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 325 degrees Fahrenheit for 30-35 minutes until heated through.