Directions
- Preheat oven to 180°C (350°F).
- In a large skillet, heat olive oil over medium heat. Add diced meat and cook until browned on all sides. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant and translucent, about 3 minutes.
- Add carrots and potatoes, and cook 5 minutes, stirring occasionally.
- In a small saucepan, melt butter for the sauce over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. Gradually add milk, whisking continuously to avoid lumps.
- Stir in cheddar cheese, Dijon mustard, salt, pepper, thyme, rosemary, and optional smoked paprika. Cook until the sauce thickens and is smooth.
- In a large mixing bowl or directly in the casserole dish, combine cooked meat, sautéed vegetables, peas, corn, and cheese sauce. Mix gently until everything is coated.
- Transfer mixture to a greased 9x13-inch (23x33 cm) baking dish.
- In a small bowl, combine breadcrumbs, melted butter, and additional cheese. Sprinkle evenly over the top of the casserole.
- Bake uncovered 25–30 minutes, until the top is golden brown and bubbling. Let rest 5 minutes before serving.
Recipe Details
Prep Time: 25 min
Cook Time: 35–40 min
Total Time: 1 h
Servings: 4–6
Difficulty: Medium
Variations & Substitutions
- Substitute chicken with beef, pork, or turkey for variety.
- Use sweet potatoes or cauliflower instead of regular potatoes.
- Swap cheddar with mozzarella, Gruyère, or a dairy-free cheese alternative.
- Add mushrooms, bell peppers, or zucchini for extra vegetables.
Serving Suggestions
The most important part is just ahead — click NEXT »»
