Creamy Baked Meat and Potato Casserole

Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the garlic and cook for another 30 seconds.
Add the ground beef or lamb and cook until browned, breaking it up with a spoon. Drain any excess fat.
Mix in the tomato paste, paprika, thyme, salt, pepper, and beef broth. Simmer for 5 minutes, then remove from heat.
Step 2: Prepare the Potato Layer
Preheat the oven to 375°F (190°C).
In a saucepan, combine heavy cream, milk, butter, salt, and pepper. Heat over low heat until warm (do not boil).
Arrange half of the sliced potatoes in an even layer in a greased 9×13-inch baking dish. Pour half of the cream mixture over the potatoes.
Spread the cooked meat mixture evenly over the potatoes.
Step 3: Assemble the Casserole
Add the remaining potato slices over the meat layer.
Pour the remaining cream mixture over the top.
Sprinkle the shredded cheese evenly across the top.
Step 4: Bake
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
Step 5: Serve
Let the casserole rest for 5-10 minutes before slicing.
Serve warm and enjoy!
Serving and Storage Tips