Four Layer Beef & Bacon Casserole

Every family has their thing. Some like to go camping together, others may be beach bums. Some families may get excited over pizza night or Taco Tuesday. My family? Well, my family loves casseroles. Like they seriously light up with they see a piping hot rectangular dish placed on the table. They are a quirky bunch, for sure.

I’m so excited that I get to share with you a fantastic recipe from The Paleo Kitchen by George Bryant & Juli Bauer. First of all, Paleo wouldn’t be where it is today without these two people. Secondly this book represents one of the things I dig most about the Paleo community: the community itself. We partner together to bring the message of Paleo-based whole food recipes to kitchens from coast to coast. From families to foodies and fitspos, there’s something for everyone in Paleo, and there’s certainly something for everyone in The Paleo Kitchen.

This recipe is ideal for our family because:

  • We use some of the ground beef from our quarter cow purchase this year
  • I already have some bacon leftover from our bulk weekly meal prep (I usually bake a couple pounds of bacon to start the week off right).
  • The leftovers make an awesome to-go lunch the next day for the hubs and a no-brainer lunch for me to reheat between playing with matchbox cars with my preschooler and editing photos for my newest recipe here on Popular Paleo
  • We eat four different vegetables without batting an eye
  • This recipe is a on point with our budget goals!

You’ll LOVE Four Layer Beef & Bacon Casserole from The Paleo Kitchen!

The Paleo Kitchen

Serves: 8
Prep Time: 35 Minutes
Cook Time: 30 minutes + 5 minutes

Ingredients:
½ pound (225 grams) bacon

For the sweet potato mash:
3 to 4 medium-sized sweet potatoes (1¼ pounds/560 grams)
¼ cup (60 mL) coconut milk 
½ teaspoon dried sage
¼ teaspoon salt

For the cauliflower mash:
1 head cauliflower (1½ pounds/750 grams), chopped into florets
¼ cup (60 mL) coconut milk
½ teaspoon salt
1 teaspoon ground black pepper

For the ground beef mixture:
2 pounds (910 grams) ground beef
1 garlic clove, minced
1 medium yellow onion, diced
8 ounces (225 grams) button mushrooms, diced
salt and pepper, to taste

coconut oil, for greasing the baking dish

Prep:
Preheat the oven to 375°F (190°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish.

Place the bacon on a rimmed baking sheet, place in the oven and bake for 12 to 15 minutes, until cooked through. Roughly chop the bacon. Set aside.

Turn up the oven to 400°F (205°C). Poke holes in sweet potato with a fork. Place on a rimmed baking sheet and bake for 35 to 40 minutes or until the sweet potatoes are soft and easily pieced through with a knife. The time may range depending on the thickness of the sweet potatoes. 

While the potatoes are baking, steam the cauliflower. Once cauliflower is fork tender, place it in a food processor or blender and puree until cauliflower becomes soft and resembles mashed potatoes. Then add the coconut milk and salt and pepper and continue to blend until you have a smooth consistency. Remove from the blender and set aside. Clean out the blender for the sweet potato mash. 

When sweet potatoes are soft, remove their skins and place in the food processor or blender. Blend until the sweet potato breaks down, then add the coconut milk, sage, and salt and pepper and puree until smooth. Set aside for later.

Lastly, place a large pan or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Once the meat begins to brown, add the garlic, yellow onion and button mushrooms. Sprinkle with salt and pepper and continue to cook until the meat is cooked through, then remove the pan from heat. 

Create the layers: Use a slotted spoon to remove half of the meat mixture from the excess liquid in the pan and place in the prepared baking dish in one layer. Then pour the cauliflower mash mixture on top of the meat and spread out. Then, using the slotted spoon, add the other half of the meat on top of the cauliflower mash. Lastly, pour the sweet potato mash on top and spread it out on top of the meat.

Turn oven down to 350°F (175°C) degrees. Place the casserole in the oven and bake for 30 minutes, or until the casserole begins to bubble. Then turn on the broiler to high and cook for 5 minutes to brown the top of the casserole. Let rest to thicken and garnish with the bacon before serving.

Four Layer Beef & Bacon Casserole from The Paleo Kitchen on www.PopularPaleo.com


The Paleo Kitchen

This book is like Christmas in June with all of the awesome recipes they’re giving us! Here are just a few more of the highlights:

– Citrus Mint Sugar Salad
– Blackberry Lavender Muffins
– Banana Chip French Toast
– Creamy Seafood Risotto
– Pepper Crusted Prime Rib
– Blueberry Cheesecake — YUM!

 


 


PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Comments

  1. Brooke says

    I’m by no means a terrible cook but the prep time suggested is way off. It definitely takes longer than 30-35 minutes. If the sweet potatoes alone have to bake for 40 minutes then the prep is at least that long. It actually took me longer.

    More than 2 lbs of meat is needed if you want two true meat layers. Tastes good but the time wasn’t worth the reward.

  2. Sarah says

    Do you think this would make a good freezer meal? I love to double recipes so that I can eat one and freeze one.

    • says

      I haven’t frozen it for my family yet, but I think it should be ok. It might get a little watery when it thaws, so maybe warm it in the oven uncovered to help dry it out a bit.

  3. emilia says

    What sized dutch oven do you have/recommend? Do you find it makes a difference vs using a regular pan?

    • says

      Hey Emilia! I have a 6 qt Dutch oven (like this one: http://amzn.to/1j9TDRN). Dutch ovens are usually made from cast-iron, which is excellent for cooking because it maintains even temperature and doesn’t usually get hot spots like thinner aluminum or even some cheaper stainless pans. It’s just a quality thing. If you don’t have a Dutch oven or even a braiser, then a pan like this works great: http://amzn.to/1j9U2Uj <– that’s what I have and use all the time.

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