egyptian casserole

This potato casserole recipe comes with a bit of an Egyptian twist. Potato wedges are combined with carrots and bell peppers, then topped with a spiced meat sauce. We use lean ground beef or ground turkey here.

Easy Potato Casserole Recipe, Egyptian Style 

tbsp Private Reserve Greek extra virgin olive oil

onion

garlic cloves,

lean organic ground beef (or ground Turkey, if you prefer)

tsp allspice

coriander

tsp sweet Spanish paprika

Salt and pepper

tomato

water

lb gold potatoes,

peeled,

green bell pepper,

allspice

Water

parsley

To make the meat sauce, in a large non-stick skillet, heat 2 tbsp extra virgin olive oil. Add chopped onions and cook, tossing regularly, till translucent. Add garlic and cook for another 30 seconds or so.

Add the ground meat (lean beef or turkey), break it up using a wooden spoon. Season with spices, salt and pepper. Cook, stirring regularly, until fully browned.  Now add the peeled tomatoes and water. Using your wooden spoon, smash or break up the tomatoes a bit. Bring to a boil, then lower heat, cover and let the meat sauce simmer for 10 minutes. Check to see if you might like to add a little more water. Taste and adjust salt and pepper.

In a 9" x 13" baking pan like this one, arrange the potato wedges, carrots, and bell peppers. Season with salt and pepper. Sprinkle allspice and coriander. Toss to combine. Add about 3/4 cup water, then top with the meat sauce.

Cover the baking pan with foil and bake in heated oven for 30 minutes or so. Uncover and bake for another 10 to 15 minutes or until potatoes are tender. Remove from oven and top with fresh chopped parsley.

To serve, add a side of Lebanese rice, if you like. A fresh salad such as this Mediterranean salad, Greek Salad, or Fattoush is a good start to this hearty meal.

Easy to prep, easy to cook, even easier to enjoy. This was a massive hit yesterday and we didn't even feel the need to add any sides, just delicious like a stew. I just saw another comment about subbing mushrooms for carrots and may do that next time. Thanks for including the nutrition information too!

Delicious recipe and easy to prepare, everyone loved it.

This makes an easy and hearty meal. Nothing fancy, but still tasty. The cooking time is off however. There is no way potato is going to cook in a casserole kind of thing at 375 F in 45 minutes.

I Love this recipe! Easy and very tasty! I topped the dish with mint and feta before serving. And served it with brown Basmati rice. I will make this again!

How much water please, Suzy?

Thanks, Karen

I made this recipe last night - the flavours are great, but I agree with previous comments about the timing being off.  The potatoes and carrots were not cooked through after 45 minutes in the oven.  I would recommend boiling the potatoes and carrots for 10 minutes before putting in the baking dish.  That's the only adjustment that needs to be made - otherwise, a good recipe!

Hi Suzy, made this tonight for dinner, lovely as always:) have made it a few times before. Tomorrow we are making Foul! :) love the Egyptian recipes, please add more of them!

My husband is from Jordan and he told me this meal reminded him of home, which I always consider to be his highest compliment. Thank you so much for sharing your recipes with us.

Made this for dinner this evening. Absolutely delicious. Took an dditional 20 mins to bake the potatoes through, but that have perfect amount if time to add roasted brocolli to go with it.! Thank you Suzy. I love your recipes

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