Oven-Baked Ground Beef Gratin

A cheesy skillet-bake that’s reminiscent of a shepherd’s pie. Use Yukon Gold potatoes and orange Cheddar for the ultimate golden topping.
Yield 6 Servings Prep. Time 15 min Cooking Time 60 min Total Time 75 min


Here are the following ingredients:

  • Buttermilk Mashed Potatoes
  • 1½ lb (750 g) potatoes, peeled and cubed
  • Salt
  • ½ cup (125 mL) buttermilk
  • ¼ cup (60 mL) butter
  • Beef
  • 1 onion, chopped
  • 1 lb (500 g) Medium Ground Beef
  • ¼ tsp (1 mL) dried thyme
  • Pepper
  • ¼ cup (50 mL) Worcestershire sauce
  • 2 tbsp (30 mL) tomato paste
  • 1 tbsp (15 mL) all-purpose flour
  • 2 cups (500 mL) frozen mixed vegetables
  • 1 cup (250 mL) sodium-reduced beef broth
  • 1 cup (250 mL) shredded aged Cheddar cheese

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Buttermilk Mashed Potatoes: Cover potatoes with cold salted water in a large pot. Bring to boil over medium-high heat; reduce heat and simmer for about 25 minutes or until tender.

  2. Beef: Meanwhile, cook onion, beef, thyme and pepper, to your taste, over medium-high heat in a 12-inch (30 cm) ovenproof skillet, breaking up meat with wooden spoon, for about 10 minutes or until beef is browned and onion is softened. Drain. Reduce heat to medium; stir in Worcestershire sauce, tomato paste and flour. Stir in vegetables and broth; simmer, stirring, until slightly thickened, about 3 minutes.

  3. Drain potatoes and return to pot over medium heat; heat until dry, about 1 minute. Remove from heat. Stir in 1/2 cup (125 mL) buttermilk and 1/4 cup (50 mL) butter; mash until smooth.

  4. Gradually stir half of the cheese into potatoes; spread evenly over beef mixture. Top with remaining cheese; bake in preheated 425°F oven for about 25 minutes until lightly golden. Broil for about 3 minutes until topping is rich golden-brown.