I love this recipe because it’s simple, budget-friendly, and incredibly satisfying. The spices give the mince mixture a warm depth of flavor, while the red lentils make it extra hearty. The thinly sliced potatoes and melted cheese on top turn into a golden, comforting crust that feels like a cross between a casserole and a shepherd’s pie. It’s also great for meal prep since it reheats beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium onions 4 cloves garlic 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon curry powder 1 kg mince 800g tin chopped tomatoes Extra water 2 cups red lentils 1/4 cup apple chutney or tomato paste 5 large or 10 small potatoes Grated cheese, for topping Salt and pepper
Directions
I start by heating some cooking oil in a large pot. I chop the onions and garlic and fry them until the onion softens and starts to color.
I add the cumin, paprika, and curry powder, stirring to coat the onions and garlic.
I add the mince and stir well to brown it evenly, breaking up any clumps so everything cooks uniformly.
Once the mince is browned, I add the lentils, apple chutney, and chopped tomatoes. I fill the empty tomato tin with water and add that too, making sure nothing goes to waste.
I stir everything together, cover the pot, and let it simmer until the lentils are soft and most of the liquid has evaporated, leaving a thick, luscious mixture.
I season with salt and pepper to taste.
I preheat the oven to 180°C. I wash the potatoes and slice them finely into small disks.
I pour the mince mixture into a large roasting dish and layer the potato slices on top.
I grate a generous amount of cheese over the potatoes and season again with salt and pepper.
I bake the casserole for 40 minutes, or until the potatoes are tender and the top is golden.
Servings and Timing
Servings: About 20 (based on original nutrition information) Prep time: 40 minutes Cook time: 40 minutes Total time: 1 hour 20 minutes
Variations
I swap the beef mince for turkey, lamb, or plant-based mince.
I mix in frozen veggies like peas or corn for extra texture.
I add chili flakes or fresh chili when I want a spicier casserole.
I replace the cheese with a mixture of cheddar and mozzarella for a gooier topping.
I use sweet potatoes instead of regular potatoes for a different flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats well in the oven or microwave, and I add a splash of water before reheating if the sauce thickens too much. This casserole also freezes nicely; I portion it into containers and freeze for up to 3 months.
FAQs
Can I make this casserole ahead of time?
Yes, I often prepare the mince mixture a day in advance. I store it in the fridge and assemble the casserole right before baking.
Can I freeze the unbaked casserole?
I can. I assemble it fully, skip the cheese, and freeze it. When I’m ready to bake, I thaw it in the fridge, add the cheese, and bake.
Do I need to peel the potatoes?
Not at all. I usually leave the skins on for convenience and added texture, but peeling works perfectly too.
Can I use green lentils instead of red lentils?
I prefer red lentils because they soften quickly and blend into the sauce, but green lentils work—they’ll just stay firmer and may need extra cooking time.
How do I know when the casserole is done?
The potatoes should be soft when pierced with a fork, and the cheese should be melted and lightly golden.
Conclusion
I love how this potato topped mince casserole brings together simple ingredients to create a flavorful, comforting dish that easily feeds a crowd. The tender mince mixture and cheesy potato topping make it a guaranteed family favorite. Whether I’m cooking for a weeknight meal, a gathering, or storing meals for later, this casserole always earns a spot in my rotation.
