Amish Hamburger Steak Bake

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A comforting casserole made with ground beef, mushrooms, and a creamy batter topped with mashed potatoes, perfect for busy weeknights or family dinners.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Casserole, Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 lb ground beef (80/20) Use leaner for less fat
1 cup mushrooms, sliced (white or cremini)
1 onion chopped
2 cups beef broth Use low-sodium for extra richness
1 cup flour (all-purpose) See tips for gluten-free swaps
1 cup milk (whole) Yields the creamiest batter
2 cups mashed potatoes Fresh or leftover
1 tbsp Worcestershire sauce
Salt and pepper to taste

Method

Preparation

Preheat your oven to 350°F (175°C).
Heat a skillet over medium. Add the ground beef and chopped onion. Cook until the beef is fully browned and the onion is soft. Drain excess fat.
Stir in the sliced mushrooms and Worcestershire sauce. Season with salt and pepper. Cook 2–3 minutes more to soften the mushrooms and meld flavors.
In a separate bowl, whisk the flour into the milk until smooth and lump-free.

Assembly

Pour the beef and mushroom mixture into a baking dish in an even layer.
Pour the milk-and-flour batter over the beef, spreading gently to cover.
Spoon the mashed potatoes over the batter in an even layer or rustic dollops.

Baking

Bake for 30–40 minutes, until the top is lightly golden and the batter has set. Let rest a few minutes before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 3gSugar: 2g

Notes

Serve with a green salad or steamed green beans. For leftovers, they make great sandwiches; reheat a slice and place between toasted bread. Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.

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