Very much inspired by Pinoy Cook's turkey, duck, and potato bake, I went on to cook this extremely heavenly baked dish composed of potatoes and beef. I actually only adapted the idea of layering potatoes with leftovers, and from what I can see, we have a totally different recipe. As far as I know, my version was a spicy, beefy goodness that you can compare to a generously stuffed lasagna, and is quite heavy on the tummy. Alex loved it, and so did everyone else. The crisp cheese-crusted potatoes goes really well with the creamy spicy goodness of the beef filling.
Layered Beef and Potato Bake
- 3 or 4 large potatoes
- 4 cups ground beef
- 3 medium sized white onions, chopped finely
- 8 cloves of garlic, finely minced
- 2 teaspoons finely chopped parsley
- 4 tablespoons soy sauce
- 2 teaspoons ground black pepper
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
- 1 cup all-purpose cream
- dried basil
- oil for sauteing
- butter for greasing
- Preheat oven to 350 F.
- Mix ground pork or beef, onions, garlic, soy sauce, parsley, ground pepper and salt.
- Mix and cook in a non-stick pan without oil until browned and dry (no more visible liquid). Set aside.
- While the beef is cooking, scrub the potatoes and slice thinly. I recommend using a mandolin slicer to have even slices.
- Grease a baking dish with butter.
- Line the bottom of the dish with potato slices, slightly overlapping the edges to make an even base.
- Spread half of the beef mixture on the potatoes, then top with another layer of sliced potatoes.
- Spread the remaining filling, top evenly with potatoes.
- Pour cream over the top layer, sprinkle with salt, pepper, and dried basil.
- Spread grated cheese on top.
- Baked for 30 to 40 minutes.
- Serve warm.