Hobo Beef Bake (Printable Version)
# What You'll Need:
→ Main Components
01 -
Fresh parsley, chopped up real small (makes for a nice topping, totally optional)
02 -
60 ml milk if you like your dish richer (also optional)
03 -
120 ml beef broth or swap for water
04 -
Salt and black pepper, just shake some on to your liking
05 -
0.5 teaspoon paprika powder
06 -
1 teaspoon dried Italian herbs
07 -
0.5 cup Parmesan cheese, grated up
08 -
1.5 cups cheddar cheese, shredded
09 -
4 good sized potatoes, sliced as thin as you can
10 -
2 garlic cloves, smash and mince them
11 -
1 onion, medium size, cut it up
12 -
1 tablespoon olive oil
13 -
450 g ground beef
# Steps to Follow:
01 -
If you feel fancy, shower it with chopped parsley before scooping it onto plates. Dive in while it's still warm.
02 -
Take the foil off, let it go for 15 to 20 minutes more till the cheese is bubbly and golden, and the potatoes are so soft you can poke them with a fork.
03 -
Snugly wrap the dish with foil and set it in your hot oven for about 30 minutes.
04 -
First, toss the beef mix at the bottom of your dish. Next, fan those potato slices out over top. Sprinkle on paprika, Italian herbs, salt, and black pepper however you like.
05 -
Throw cheddar and Parmesan over those potatoes. Splash your broth (or water) around the edge. Want it extra rich? Drizzle in some milk.
06 -
Now add your onion and garlic right into the skillet with the beef. Keep it moving for about 3 or 4 minutes. You'll know it's ready when the onion looks soft and see-through.
07 -
Pour a little olive oil in a big pan and set to medium heat. Add the ground beef and crumble it up as it cooks. Give it 5–7 minutes till it’s all browned. If there’s extra fat, drain some off.
08 -
Crank the oven up to 190°C. Give a 23 by 33 cm baking pan a quick grease with oil or a spritz with cooking spray.
# Additional Tips:
01 -
If you want things lighter, really cook out the fat from the beef and drain it well before layering up.