Layered Minced Meat and Potato Casserole Recipe

In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the ground meat to the skillet and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
Stir in the diced tomatoes, tomato paste, oregano, paprika, salt, and pepper. Pour in the beef broth (or water), and let the mixture simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.
Prepare the Potato Layer:

In a separate pot, boil the sliced potatoes in salted water for 8-10 minutes, or until just tender but not fully cooked. Drain the water.
In a small saucepan, melt the butter over medium heat. Add the milk or cream, and stir until the mixture is warm and combined. Season with salt and pepper to taste.
Mash the boiled potatoes with the butter and milk mixture until smooth and creamy.
Assemble the Casserole:

Preheat your oven to 375°F (190°C). Grease a baking dish (9×9 or similar size works well).
Spread half of the mashed potatoes evenly at the bottom of the dish to form the first layer.
Spoon the minced meat mixture on top of the potatoes, spreading it out evenly.
Top the meat layer with the remaining mashed potatoes, smoothing the surface.
If desired, sprinkle shredded cheddar cheese on top of the casserole for a cheesy finish.
Bake the Casserole:

Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and continue baking for an additional 10 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Serve:

Remove the casserole from the oven and let it cool for a few minutes before slicing and serving. Enjoy this comforting dish with a side of salad or crusty bread!
Serving and Storage Tips: