Recipe

Duggers Italian Beef And Potato Casserole Recipe

Add Step-by-Step Photos	Pointsevenout / All my dishes 2 years, 2 months ago I couldn't stand to pour out all that tasty juice left over from Dugger's Italian Shredded Beef Sandwich Crock Pot Recipe. So I used it to infuse into this casserole. Prep:10m Cook:120m Servings:8	Pointseveno
	casserole

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Ingredients

10c crock pot juice from Dugger’s Italian Shredded Beef Sandwich Crock Pot Recipe.

That’s right. You have to make Dugger’s recipe first, before you make this one.

3# potatoes, your choice, cubed

cooking spray

2t olive oil

2 garlic cloves, smashed, minced

2 red bell peppers, seeded, de-veined, thin vertical strip cut

2# ground beef, 93% lean

1 1/2t fresh dill, chopped

1 1/2t fresh thyme, stripped, chopped

1/2c all-purpose flour

8oz sour cream

1/2c extra-sharp cheddar cheese, shredded

1/2c mozzarella cheese, shredded

Directions

Make Dugger’s Italian Shredded Beef Sandwich Crock Pot Recipe (this site) and enjoy the sandwich. I recommend making Chefjeb’s hamburger bun recipe (this site). Decant off the crock pot juice and refrigerate overnight.

Skim fat from crock pot juice and discard. Juice should be about 10 cups if the recipe was made right. Pour the juice in a large Dutch oven over medium-high heat; add potatoes. Bring Dutch oven to a boil, then reduce heat to medium-low and simmer for 45 minutes to 1 hour or until potatoes are fork tender.

Heat large nonstick skillet on medium-high heat. Coat with cooking spray and olive oil. Add garlic and saute 30 seconds. Add bell peppers and saute about 7 minutes until peppers slacken. Add ground beef; stirring to crumble, and brown. Drain beef mixture in colander (discarding juice) and spread mixture out on bottom of a 13 x 9 inch baking dish. Wipe skillet clean.

Preheat oven to 400*.

Return skillet to stove top over medium heat. Drain potatoes, reserving liquid. Add 2/3 of potatoes to a bowl for mashing, let cool. Meanwhile add remaining 1/3 potatoes to skillet, dill, thyme, and 1 cup potato liquid. Saute gently until liquid is almost evaporated. Add flour to skillet potatoes; stir-in. Add 4 cups potato juice; stirring until thickened. Pour potato gravy over meat mixture in baking dish; smooth. Mash potatoes in bowl; adding sour cream, and 1 cup potato juice. Spoon mashed potatoes over gravy mixture in baking dish; smooth.

Bake at 400* for 45 minutes or until hot and bubbly. Mix cheeses and sprinkle on top; bake until melted. Remove from oven and let stand for 15 minutes.

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Comments

dugger 1 year, 5 months ago said:
Well I am truly honored. Never gave much thought about what to do with the au jus left over. This looks and sounds great. It's a little warm here for casseroles at the moment but first time I get a cool day I'll give this a test drive. Thanks so much. Sounds a little like Italian Shepherd's Pie.

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