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Easy Crockpot Ground Beef and Potato Casserole

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This Easy Crockpot Ground Beef and Potato Casserole is a comforting, no-fuss weeknight dinner made with simple ingredients. Layers of tender potatoes, savory ground beef, and melted cheese cook low and slow for a soul-satisfying meal that comes together in under 15 minutes of prep.

Ingredients

Scale
  • 1.5 lbs (680g) ground beef (80/20 recommended)
  • 4 medium Russet potatoes (about 2 lbs / 900g), peeled and thinly sliced (1/8-inch thick)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1 cup (240ml) low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (smoked preferred)
  • Salt and black pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your potatoes and onion. Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Dice the onion and mince the garlic. Set everything aside.
  2. Layer the bottom of the crockpot. Start with a thin layer of potatoes, about one-third of them. Sprinkle with a little salt and pepper. Add half the diced onion and half the minced garlic.
  3. Add the ground beef. Crumble half the ground beef over the potato layer. Don’t press it down—just break it into chunks. Season with a pinch of salt, pepper, half the thyme, and half the paprika.
  4. Repeat the layers. Add another third of the potatoes, the remaining onion and garlic, and the rest of the ground beef. Season again with salt, pepper, thyme, and paprika. Top with the final third of potatoes.
  5. Make the broth mixture. In a small bowl or measuring cup, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour this evenly over the top of the casserole.
  6. Cook low and slow. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The potatoes should be fork-tender when done. Do not lift the lid during cooking.
  7. Add the cheese. About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top. Cover and let it melt.
  8. Thicken the juices (optional but recommended). In a small bowl, mix the cornstarch with 2 tablespoons cold water until smooth. Carefully tilt the crockpot and spoon out about 1/2 cup of the juices. Whisk in the cornstarch slurry, then pour it back over the casserole. Let it sit uncovered for 5 minutes to thicken.
  9. Garnish and serve. Sprinkle with fresh parsley if desired. Scoop out generous portions and serve.

Notes

For even cooking, slice potatoes uniformly about 1/8-inch thick. Do not lift the lid during cooking as each peek adds 20 minutes of cook time. If the casserole looks watery at the end, use the cornstarch slurry to thicken. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot ground beef and potato casserole, easy slow cooker dinner, ground beef casserole, potato casserole, weeknight dinner, comfort food

Find it online: https://cookluma.com/easy-crockpot-ground-beef-and-potato-casserole/