🥔🧀 Cheesy Ground Beef & Potato Bake

Ingredients
Beef Filling
1 lb (450 g) ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
1 tbsp Worcestershire sauce
½ cup (120 ml) tomato sauce
1 tbsp ketchup
Potato Layer
1½ lbs (700 g) potatoes, peeled and thinly sliced
2 tbsp butter
½ cup (120 ml) milk
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
Cheese Mixture
2 cups (200 g) shredded cheddar cheese
1 cup (100 g) shredded mozzarella cheese
½ cup (120 g) sour cream
¼ cup (25 g) grated Parmesan cheese
Topping
½ cup (75 g) diced tomatoes
2 tbsp chopped fresh parsley
1 tbsp melted butter
Optional Pastry Crust
1 sheet refrigerated pie crust or puff pastry
1 egg, beaten
Instructions
Prepare the potatoes: Preheat the oven to 375°F (190°C). Boil the sliced potatoes in salted water for about 8–10 minutes, until just tender. Drain well.
Make the beef filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes. Add the garlic and cook for another 30 seconds.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked.
Season with salt, black pepper, paprika, garlic powder, and onion powder. Stir in Worcestershire sauce, tomato sauce, and ketchup. Simmer for 3–4 minutes, then remove from the heat.
Make the potato mixture: Mash the cooked potatoes with butter, milk, salt, black pepper, and garlic powder until creamy but slightly thick.
Prepare the cheese mixture: In a bowl, combine the sour cream, cheddar cheese, mozzarella, and Parmesan.
Assemble: Grease a baking dish. Spread the seasoned ground beef evenly over the bottom. Add the potato layer on top, then spread the cheese mixture evenly over the potatoes.
Sprinkle the diced tomatoes over the top and brush with a little melted butter.
Optional crust: If using pastry, place the pastry over the top and seal the edges. Brush with beaten egg and make a few small cuts in the pastry to allow steam to escape.
Bake: Bake at 375°F (190°C) for 25–35 minutes, or until the cheese is bubbling and golden brown. If using pastry, bake until the crust is deeply golden and crisp.
Let the casserole rest for 10 minutes before slicing.
Garnish with fresh parsley and serve warm with a spoonful of sour cream.