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Shipwreck Beef and Potato Casserole
Melissa Hart

Shipwreck Beef and Potato Casserole

Shipwreck casserole looks disorderly going into the oven and comes out tasting far more organized. Potatoes soften under tomato and beans stretch the beef, but only thin slices and a tightly covered first hour prevent crunchy centers.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 1 tsp vegetable oil
  • 2 lbs russet potatoes peeled and sliced 1/8 inch thick
  • 1 medium yellow onion thinly sliced
  • 2 celery ribs thinly sliced
  • 1 can 15 oz kidney beans, rinsed and drained
  • 1 can 28 oz diced tomatoes
  • 1 can 8 oz tomato sauce
  • 1/2 cup water
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish with the vegetable oil.
  2. Brown the beef in a skillet over medium-high heat for 7 to 9 minutes, breaking it into crumbles, until it reaches 160°F, then drain it.
  3. Layer the potatoes, onion, celery, browned beef and kidney beans in the dish, seasoning the potato layer with the salt and pepper.
  4. Stir the tomatoes, tomato sauce and water together and pour the mixture evenly over the layers.
  5. Cover the dish tightly with foil and bake for 60 minutes.
  6. Uncover and bake for 15 to 20 minutes more, until the sauce bubbles and a knife slides through the center potatoes without resistance.
  7. Rest for 10 minutes before spooning through all the layers.