Blue Collar Belly Warmer–a layered dish with creamy mashed potatoes on the bottom, savory beef and gravy in the middle, melty cheddar in between, and golden biscuit bites on top.
Blue Collar Belly Warmer
Okay, hear me out. This one sounds a little weird. You’ve got mashed potatoes, beef and gravy, cheese, and biscuits all layered together in one pan. I know! It sounds like too much, but it totally works. Greg and I were both surprised by how good it was. Kind of weird, kind of fun, and honestly really tasty. (Recipe adapted from Blue Collar Belly Warmer on Dan O’s Seasoning).
Ingredients/Substitution Ideas
- Russet Potatoes–or yukon gold
- Milk–or half and half
- Butter
- Kosher Salt
- Lean Ground Beef–or ground turkey
- Mrs. Dash
- Campbell’s Beefy Mushroom Soup–or french onion soup
- Frozen Sweet Corn–or mixed vegetables
- Shredded Cheddar Cheese–I like sharp
- Refrigerator Biscuits
Steps
Pour 1 ½ cups of water into bottom of Instant Pot. Add potatoes to a steamer basket and drop the basket into the bottom of 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. When time is up move valve to venting and remove the lid.
Remove steamer basket, discard the water and then pour potatoes into Instant Pot. Mash the potatoes. Stir in the milk, butter and ½ tsp kosher salt. Spread the potatoes into the bottom of a 9×9 inch pan.
Heat oven to 400° F.
Heat a pan over medium high heat (you can also do this step using the saute setting of your Instant Pot). Add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in ½ tsp salt and Mrs. Dash. Stir in the beefy mushroom soup and corn. Spread the mixture over the mashed potatoes. Sprinkle cheese on top.
Cut each biscuit into 4 pieces and lay on top evenly spread out.
Bake for 18-20 minutes, or until biscuit pieces are browned.
Serve and enjoy!
Notes/Tips
- Serve with a side of green beans.
- I used my 6 quart Instant Pot* for the mashed potatoes. I used my silicone steamer basket* for the potatoes.
- Top with tater tots or puff pastry squares instead of biscuits for a fun twist.
- Add sautéed onions, mushrooms, or a handful of frozen peas for more flavor and texture.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with Mrs. Dash are Instant Pot Ron’s Low Sodium Casserole and First Lady Roast.
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.
Blue Collar Belly Warmer
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 4–6 servings 1x
Description
A layered dish with creamy mashed potatoes on the bottom, savory beef and gravy in the middle, melty cheddar in between, and golden biscuit bites on top.
Ingredients
- 1 pound Russet potatoes, peeled and cubed
- 1/3 cup milk
- 1 Tbsp butter
- 1/2 tsp kosher salt
- 16 oz lean ground beef
- 1/2 tsp kosher salt
- 1 tsp Mrs Dash
- 1 (10 oz) can Campbells beefy mushroom soup
- 1 cup frozen sweet corn (or mixed vegetables)
- 1/2 cup shredded cheddar cheese
- 1 (7 oz) container refrigerator biscuits
Instructions
- Pour 1 ½ cups of water into bottom of Instant Pot. Add potatoes to a steamer basket and drop the basket into the bottom of 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. When time is up move valve to venting and remove the lid.
- Remove steamer basket, discard the water and then pour potatoes into Instant Pot. Mash the potatoes. Stir in the milk, butter and ½ tsp kosher salt. Spread the potatoes into the bottom of a 9×9 inch pan.
- Heat oven to 400° F.
- Heat a pan over medium high heat (you can also do this step using the saute setting of your Instant Pot). Add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in ½ tsp salt and Mrs. Dash. Stir in the beefy mushroom soup and corn. Spread the mixture over the mashed potatoes. Sprinkle cheese on top.
- Cut each biscuit into 4 pieces and lay on top evenly spread out.
- Bake for 18-20 minutes, or until biscuit pieces are browned.
- Serve and enjoy!
- Category: Beef
More recipes with ground beef and potatoes…
Amish Six Layer Dinner
A meat and potatoes Instant Pot or slow cooker dinner featuring ground beef, sliced russets, and vegetables, all simmered together in a creamy, savory sauce for an easy, family-friendly meal.
Mrs. King’s Casserole
One-pot meat and potatoes dinner made in the Instant Pot or slow cooker with seasoned ground beef, sliced potatoes and a savory sauce topped with melted cheddar.
Tough Guy Casserole
A quick and easy dinner made with fresh red potatoes, ground beef, ranch dressing mix and grated cheese. A simple meat and potatoes meal!
Hamburger Potato Casserole
A beef and potato casserole made with layers of tender sliced potatoes, seasoned ground beef, and creamy mushroom sauce. It’s cooked in your Instant Pot or slow cooker and topped with melty cheddar cheese.
*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.
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