Stuffed Potato Beef Bake (Printable Recipe)

Wholesome layered bake with potatoes, beef, spinach, and cheesy topping for cozy family meals.

# Ingredients You'll Need:

→ Egg Mixture & Cheese Topping

01 - 2 large eggs
02 - 100 g shredded mozzarella cheese
03 - 1/2 tsp salt

→ Potatoes & Vegetables

04 - 3 fresh potatoes, thinly sliced or grated
05 - 1 tbsp butter
06 - 1 fresh onion, finely diced
07 - 1 clove garlic, minced

→ Beef & Spinach Layer

08 - 200 g ground beef
09 - 1/2 tsp ground black pepper
10 - 1/2 tsp salt
11 - 1/2 tsp sweet paprika
12 - 50 g chopped fresh spinach

→ Binders & Topping

13 - 100 g breadcrumbs
14 - 4 slices cheddar cheese
15 - 1/2 tsp garlic powder
16 - 100 g grated Parmesan cheese

→ Salad Garnish

17 - 1 fresh cucumber, diced
18 - 1 fresh red onion, sliced
19 - 1 red Ramiro pepper, diced
20 - 2 spring onions, chopped
21 - 1 fresh tomato, chopped
22 - Salt and ground black pepper to taste
23 - 1 tbsp olive oil

# Steps to Follow:

01 - Preheat the oven to 180°C (360°F) and lightly grease a baking dish.
02 - Arrange half of the sliced potatoes evenly in the bottom of the prepared dish.
03 - Melt butter in a skillet over medium heat. Sauté onion until translucent, then stir in garlic and cook for 30 seconds.
04 - Add ground beef to the skillet, season with salt, pepper, and paprika. Cook until browned, breaking it apart as it cooks.
05 - Stir chopped spinach into the beef mixture and cook until wilted. Season with garlic powder.
06 - Spread the beef and spinach mixture evenly over the potato base.
07 - Sprinkle breadcrumbs over the meat layer, then lay cheddar cheese slices on top.
08 - In a bowl, whisk eggs with shredded mozzarella and salt. Gently pour over the layers in the baking dish.
09 - Evenly distribute grated Parmesan cheese across the top.
10 - Bake for 25 minutes or until golden, bubbling, and set in the center.
11 - While the bake cooks, combine cucumber, red onion, Ramiro pepper, spring onions, tomato, salt, pepper, and olive oil in a bowl.
12 - Allow the bake to rest for 5 minutes before slicing. Serve warm with the fresh salad.

# Extra Tips:

01 - Let the bake rest before slicing to maintain structure.
02 - Drain excess beef fat to prevent sogginess.
03 - Grating potatoes thinly ensures even cooking.

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