Irish Ground Beef Casserole Recipes

BEST EVER BEEF AND POTATOES CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
• Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
• Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
• Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
• Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
• Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
• Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

GROUND BEEF AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
• Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
• Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
• Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

IRISH GROUND BEEF CASSEROLE RECIPE

Steps:

• Preheat oven at 350 degrees F.
• Heat up a skillet. Add ground beef and saute for roughly 8 to 10 minutes until caramelized. Set aside and drain excess fat (do not drain all).
• Add onions and garlic in the same skillet and saute until translucent.
• Add mustard, cloves, and flour. Roast briefly.
• Deglaze with beer and reduce briefly.
• Add the beef broth, sugar, and red wine vinegar. Bring the mixture to a simmer. Continue simmering for at least 15 minutes or until the sauce has reduced by half.
• Return the beef back to the sauce. Mix thoroughly, then adjust seasoning to taste with salt and pepper.
• Transfer the beef filling into a baking casserole of your choice (no need to grease). Spread evenly, then cover with mashed potatoes. You can either pipe the mashed potatoes onto the casserole or spread this evenly and design with a fork (if preferred).
• Place in the oven and bake for roughly 45 minutes. until the top turns a golden brown.
• Garnish with parsley and serve immediately.

IRISH CAST IRON SKILLET CORNED BEEF COLCANNON CASSEROLE

Steps:

• In cast iron skillet over medium-high heat, melt butter with cabbage, onion, salt, pepper, and sugar. When melted, cover, reduce heat to medium-low, and cook for 20 minutes or until cabbage is almost tender. Stir occasionally. If it start to brown, lower heat during last 5 minutes.
• Stir in chopped meat, and stir-fry a few minutes longer. Remove all with a slotted spoon to a bowl and set aside.
• Preheat oven to 350º F.
• Wipe out skillet and butter insides and bottom with 1 Tbl. butter. (If using a 3-quart baking dish or dutch oven, grease with butter or butter-flavored cooking spray).
• In large 4-cup measuring pitcher or medium-sized bowl, whisk flour, salt, garlic powder, black pepper, mustard and onion powder with milk, cream and mayo until completely combined.
• Using a mandoline (or kitchen knife), slice potatoes into ⅛-inch slices. Layer ⅓ of the potato slices into the cast iron skillet (or baking dish). Sprinkle on ⅓ of the cabbage meat mixture, then 1 cup of the shredded swiss, then pour on ⅓ of the cream and milk mixture.
• Repeat this twice more, (adding 1 cup of cheese to the second layer and the last 2 cups of cheese to the top), ending with pouring on the last third of the cream mixture. Cover skillet (or baking dish) with lid or foil and bake for 1 hour. Remove lid or foil, and bake for an additional 35 - 45 minutes or until potatoes are tender. Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.
• Let rest for at least 20 minutes before serving. Longer if you can wait that long!
• Garnish with a little snipped green onion or chopped parsley if you'd like.