Layered potatoe-meat casserole

Winter decided to make a come back this week. Gray skies, scattered rain and really cold weather. Funny enough I’m enjoying be able to feel those gentle rain drops on your face for the last time was somewhat refreshing. Besides those late showers mean I get to enjoy spring longer because the rain revives it.

Cold weather always puts me in the mood for soups and potatoes lol. I mean the very smell of a warm pot of soup warms you up and makes the house more welcoming, doesn’t it? As for potatoes, they are welcome any time of the year lol but especially so in winter.

Today’s recipe is one of my (express recipes).. They are recipes I go to when I am tight on time. You can make this the night before and keep it in the fridge then the next day all you have to do is pop it in the oven an.

Cooking this on low heat in the oven will ensure that everything not only cooks through beautifully but the flavours of the different layers come together into a truly delicious dish. 

You need to cut the potatoes thinly to insure they cook through. As for the meat you could use steak if you want it to be fancy but any cut of meat will do.

Serve this with a salad and bread and enjoy!

Layered potatoe-meat pan

2 Potatoes peeled and cut into thin strips

1 onion cut into julian

3 tomatoes cut into thin strips

Beef cut into thin strips


All spice

Olive oil

Start by layering your pan with a layer of tomatoes. (Cover the bottom of the pan with a single layer).

Layer your potatoes on top of the tomatoes then the meat and onions.

Season with salt and all spice (or pepper) .

Layer another layer of potatoes then a layer of tomatoes.

Drizzle with olive oil and season with salt and all spice.

Cover with foil and place it on the lowest rack of the oven for and hour and 15 minutes at 180 C.

Take the foil off and place under the broiler for a couple of minutes