Vegan Cuts

Grass Fed Beef and Vegetable Casserole

Lean beef and vegetable casserole

I introduced this layered casserole to my family last night. It was a simple casserole recipe to bring together. And I liked that it called for everyday pantry items.  Once out of the oven, the aroma of beef, tomatoes and potato reminded us of meatloaf.  We all had the natural urge to squeeze a little ketchup over our plates.  My 9-year old son and husband went back for seconds, if that means anything to you.


  • 2 cups or 2 medium potatoes, peeled and thinly sliced
  • 2 cups or 3 stalks celery, chopped
  • 1 pound lean ground beef  (85/15)
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium onion, thinly sliced
  • 1 normal size red bell pepper, sliced
  • 2 cups or 1 can (19oz) kidney beans or pinto, drained & rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 can (19oz) diced tomatoes

HEAT OVEN to 350ºF

In a greased 13 x 9 x 2-inch casserole dish, arrange the potatoes on the bottom of the dish.  Sprinkle with salt and pepper.

Layer the celery followed by a layer of uncooked ground beef.  Sprinkle with Worcestershire sauce.

Add onions, red pepper and beans in separate layers.  Sprinkle the thyme and oregano.  Top with the tomatoes.  Cover and cook for 1 to 1 1/2 hours.  Serves 6.


Per Serving:

  • Protein 21g
  • Fat 16g
  • Carbohydrates 36g
  • Calories 367
  • Dietary Fiber 8g


  • I would like to try this again with a small of can of tomato sauce or a little ketchup poured over the meat layer.  I kept wanting this to be a vegetable loaded meatloaf.
  • 2 medium potatoes was not enough potato for my taste.  Next time, 4 medium or 2 large potatoes should make a creamy foundation.
  • I didn’t actually measure out the Worcestershire sauce.  I dashed it over all the beef to my taste.  I could have been more generous with it.
  • The original recipe called for green bell pepper, but I was very glad that I had used a sweet red bell pepper.  Green bell peppers talk back long after dinner.
  • It took the full 1 1/2 hours to fully cook the potatoes.  Even though I sliced them au gratin thin, they needed the full time to get tender.

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  • checky

    I wrote comments on all the latest recipes you send me(cookies, waffle, sangria, soup)…I didnt put much veges…i put more lean beef in it) taste great!!!

    • Jill

      Checky, did you use the same vegetables or different?

  • checky