Description
This Sloppy Joe Casserole combines hearty ground beef in a savory tomato-based sauce with creamy mashed potatoes baked to a golden finish. A comforting and family-friendly dish that transforms classic Sloppy Joe flavors into a warm, satisfying casserole perfect for weeknight dinners or meal prep.
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
Sloppy Joe Filling
- 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)
- 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)
Garnish (Optional)
- ¼ cup chopped fresh flat-leaf parsley, chives, thyme, or a mix
Instructions
- Boil Potatoes: In a large pot, add peeled potato cubes, 4 smashed garlic cloves, and 1 teaspoon of salt. Cover with water by 1-2 inches. Bring to a boil, reduce heat to prevent boiling over, and cook until potatoes pierce easily with a knife, about 15 to 20 minutes.
- Preheat Oven: While potatoes boil, preheat your oven to 375°F (190°C).
- Sauté Vegetables: Heat a large oven-safe skillet over medium-high heat. Add oil, diced onion, and diced bell pepper. Sauté for 5 to 8 minutes until onion softens, stirring occasionally.
- Cook Ground Beef: Add ground beef and minced garlic to the skillet with vegetables. Break up the meat with a wooden spoon and cook, stirring occasionally, until beef is browned and nearly cooked through, about 10 to 12 minutes.
- Add Seasonings and Simmer: Stir in tomato paste, water, mustard, coconut aminos, apple cider vinegar, smoked paprika, remaining ½ teaspoon salt, and black pepper. Bring to a simmer and cook 5 to 7 minutes until beef is fully cooked and vegetables are tender.
- Mash Potatoes: Drain potatoes, reserving ⅓ cup of cooking water. Return potatoes to pot. Mash with a masher or handheld mixer until light and fluffy. Season with salt and pepper to taste.
- Assemble and Bake: Spoon mashed potatoes over the sloppy joe mixture evenly in the skillet, spreading to cover all but the extreme edges. Bake in the preheated oven for 10 minutes until hot and edges bubble.
- Garnish and Serve: Remove from oven and sprinkle with chopped fresh parsley or herbs if desired. Serve warm.
- Storage: Store leftovers in an airtight container in the refrigerator up to 4 days or freeze up to 3 months.
Notes
- Use an oven-safe skillet for seamless stovetop to oven cooking; alternatively, transfer mixture to a baking dish before baking.
- Choose Yukon Gold potatoes for creamier mash or Russet for fluffier texture.
- Adjust seasoning to taste, especially salt and pepper.
- Optionally, swap coconut aminos for soy sauce for a more traditional flavor, but note difference in sodium levels.
- For a smoother mash, adding a splash of milk or cream is optional.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
