Amish Beef and Potato Casserole

Amish Beef and Potato Casserole–creamy homemade mashed potatoes topped with a rich beef and mushroom gravy for a family dinner.

Pin this recipe for later!

Amish Beef and Potato Casserole

This is the kind of dinner that tastes like something your grandma would have made on a Sunday afternoon, but it’s super easy you can have it any day of the week. The Instant Pot takes care of the mashed potatoes while you make beef and gravy on the stove. The gravy is made completely from scratch and the mushrooms help stretch the ground beef a little further. If you want to add in more vegetables stir in some frozen peas, corn or green beans before serving. It’s such a simple meal, but it really hits the spot. (This recipe is adapted from Amish Mashed Potato and Beef Casserole on Amish 365.)

Ingredients/Substitution Ideas

• Yukon Gold potatoes–or peeled Russet potatoes, red potatoes
• Lean ground beef–or ground turkey
• Onion–shallot or 1 Tbsp minced dried onion
• Sliced mushrooms–or one can of drained mushrooms
• Carrot
• Worcestershire sauce
• Kosher salt
• Black pepper
• Garlic powder–or 1 Tbsp fresh minced garlic
• Flour
• Beef broth–or chicken broth
• Butter
• Milk–or half-and-half or heavy cream for richer potatoes

Steps

Pour 1 ½ cups water into Instant Pot. Add potatoes into a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 8 minutes.

Meanwhile heat a pan over medium high heat. Add in the beef and break it up. Add in the onion, mushrooms and carrot. Cook for about 5 minutes.

Drain off excess grease. Stir in the Worcestershire, salt, pepper, garlic powder, and flour. Pour in the broth and stir until mixture thickens. Turn to low heat.

When potatoes are done move valve to venting. Remove the lid. Place potatoes in a bowl and mash them. Stir in the butter and milk. Salt and pepper to taste.
To serve add a scoop of potatoes onto a plate and then top with a ladleful of the beef mixture.

Notes/Tips

• Serve with steamed green beans or roasted broccoli.
• Yukon Gold potatoes make especially creamy mashed potatoes, but Russets also work well. Taste the mashed potatoes before serving and add additional salt and pepper if needed.
• Try adding in a half cup of frozen peas during the last couple of minutes of cooking the beef mixture for even more vegetables.
• Make this gluten free by using gluten free Worcestershire sauce and a cornstarch slurry instead of flour.
• I used my 6 quart Instant Pot* and my silicone steamer basket*.
• Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. The beef mixture freezes very well for up to 3 months. The mashed potatoes can be frozen too, although the texture is best if they’re reheated with a little butter and milk stirred in.
• Other recipes you can make with mushrooms are Instant Pot Lisa’s Comfy Casserole and Instant Pot Beef Stroganoff.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

Pin this recipe for later!

Print

More Amish recipes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.