- 2.5 lbs potatoes
- 3 eggs
- 1 lb ground beef
- 0.3 lbs onions
- 4 tablespoons vegetable (sunflower) oil
- 2 teaspoons salt
- One-half teaspoon black ground pepper
This potato casserole is very easy to make.
Peel the potatoes and cut into large pieces. Place into a pot.
Cover the potatoes with water.
Place on the stove.
As soon as the water boils, add 1.5 tablespoons of the salt.
Cook till the potatoes are done – about 25 minutes after boiling.
Drain the water.
Mash the potatoes with a masher to ensure there are no lumps.
Set aside to cool.
To make the filling, finely chop the onion.
Place on a frying pan along with the oil.
Cook the onion stirring periodically for 5-8 minutes.
Transfer the onion to a plate.
Place the beef onto the same frying pan you used for the onion.
Stir the beef and cook over the medium fire.
Add the remaining one-half teaspoon of the salt and the black pepper.
Continue cooking the meat till it all changes color.
Then add the sauted onion.
Stir well to combine.
Continue cooking for 2 more minutes.
The filling is ready.
When the mashed potatoes are cool, add 2 eggs.
Stir well to combine the eggs with the potatoes.
If your baking dish is ceramic, glass or Teflon, there’s no need to oil it; otherwise grease the dish inside with a brush dipped in oil.
Place one-half of the potato mixture into a baking dish and smooth out to spread evenly.
Spread the meat filling over the potatoes making sure the meat layer is even throughout.
Place the remaining potatoes on top.
Use a spoon dipped in water to smooth out and evenly spread the potatoes over the meat filling.
Break an egg into a small bowl. Add enough water to double the volume. Stir well.
Brush the whole top of the casserole with the egg mixture.
Preheat the oven to 400F. Place the baking dish with the casserole into the oven.
Cook for 20 minutes.
The casserole can be served immediately.
But it’s easier to cut the casserole into even square servings when it cools off.