Description

This comforting Sloppy Joe Casserole brings together tender mashed potatoes layered over a savory, spiced ground beef mixture, baked to bubbling perfection. A delicious twist on the classic Sloppy Joe sandwich, this casserole is perfect for a hearty family meal, featuring simple ingredients like potatoes, lean ground beef, and a flavorful tomato-based sauce enhanced with mustard, smoked paprika, and a hint of apple cider vinegar.

Ingredients

Potatoes

2 lbs Russet or Yukon Gold potatoes, peeled and cut into 2-inch cubes
4 smashed garlic cloves
1 ½ teaspoons fine salt, divided

Beef Mixture

2 teaspoons avocado oil or olive oil
½ medium yellow onion, diced (1 cup)
½ medium bell pepper, any color, diced (1 cup)
2 pounds lean ground beef (93/7 recommended)
3 garlic cloves, minced (1 tablespoon)
1 (6-ounce) can tomato paste
1 cup water
2 tablespoons yellow or Dijon mustard
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
½ teaspoon smoked paprika
¼ teaspoon black pepper
1 teaspoon fine salt (from the divided salt)

Optional Garnish

¼ cup chopped fresh flat-leaf parsley, chives, thyme, or a mix

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Instructions

Boil Potatoes: In a large pot, add the peeled and cubed potatoes, smashed garlic cloves, and 1 teaspoon of the salt. Cover the potatoes with 1-2 inches of water. Bring it to a boil, then reduce heat to maintain a gentle boil without overflowing. Cook until the potatoes are easily pierced with a sharp knife, about 15 to 20 minutes.
Preheat Oven: While potatoes are boiling, preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
Sauté Veggies: Heat a large oven-safe skillet over medium-high heat on the stovetop. When hot, add oil, diced onion, and bell pepper. Sauté for 5-8 minutes, stirring occasionally, until the onion softens.
Cook Beef: Add the ground beef and minced garlic to the skillet with the sautéed vegetables. Break up the meat with a wooden spoon and cook for 10-12 minutes, stirring occasionally, until beef is browned and almost fully cooked.
Add Flavorings: Stir in tomato paste, water, mustard, coconut aminos, apple cider vinegar, smoked paprika, 1 teaspoon of salt, and black pepper. Mix well, bring to a simmer, and cook for 5-7 minutes until beef is fully cooked and vegetables are tender.
Mash Potatoes: Drain the cooked potatoes, reserving ⅓ cup of the cooking water in the pot. Mash the potatoes with a potato masher or handheld mixer until fluffy and light. Season with salt and pepper to taste.
Assemble Casserole: Spoon the mashed potatoes over the beef mixture in the skillet, placing evenly spaced mounds. Use a spatula to gently spread the potatoes over the meat mixture, leaving a small border around the edges.
Bake: Transfer the skillet to the preheated oven and bake for 10 minutes until the dish is hot throughout and the edges are bubbling.
Garnish and Serve: Remove from oven and garnish with chopped fresh parsley or preferred herbs if desired. Serve warm.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

If you do not have a large oven-safe skillet, transfer the beef mixture to a baking dish before layering with mashed potatoes and baking.
Using lean ground beef (93/7) helps keep the casserole less greasy.
Coconut aminos can be substituted with soy sauce or tamari for a similar flavor profile.
Mash potatoes with some reserved cooking water to ensure a creamy texture.
Adjust seasoning as needed after mashing potatoes for best flavor balance.
For a gluten-free version, ensure all condiments used are gluten-free certified.