Beef and Potato Casserole
Classic budget casserole using mince, potatoes and carrots, ideal for freezing.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 50g carbs · 2g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Tesco, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Sainsbury's |
|---|---|---|
| Beef mince 5% fatpack 1kg · use 500g | £2.66£1.06 per 100g | £2.55£1.02 per 100g |
| Potatoesnot compared | – | £1.32 |
| Onionpack 1kg · use 200g | £0.98£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotspack 1kg · use 300g | £0.79£0.05 per 100g | £0.44£0.09 per 100g |
| Beef stock cubepack 100g · use 1 | £1.25£1.04 per 100g | £1.10£1.10 per 100g |
| Gravy granulespack 200g · use 2 tbsp | £0.66£0.33 per 100g | £0.65£0.38 per 100g |
| Basket total (full packs) | £6.34 | £5.69 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Potatoes.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): 1 tbsp vegetable oil, salt and black pepper, fresh parsley (optional).
Method
The method is written for 6. For a different number, use the amounts in the table above.
- Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4. Peel and chop the potatoes into 2cm chunks. Peel and finely chop the onion. Peel and slice the carrots into 1cm thick rounds. Place the potatoes, onion and carrots in a large roasting tin (about 23cm x 33cm). Season with salt and black pepper. Set aside.
- Heat a large frying pan (about 23cm) over medium heat. Add 1 tbsp vegetable oil and swirl to coat the pan. Add the beef mince and cook, breaking it up with a wooden spoon, for 5 minutes until browned. Remove the pan from the heat and set aside.
- Return the pan to the hob over medium heat. Add the remaining 1 tbsp vegetable oil and swirl to coat the pan. Add the chopped onion and cook for 3 minutes until softened. Add the sliced carrots and cook for another 3 minutes until they start to soften. Remove the pan from the heat and set aside.
- Return the pan to the hob over medium heat. Add the browned mince, potatoes, onion and carrots. Stir well to combine. Dissolve the beef stock cube in 500ml hot water and add to the pan along with the gravy granules. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid and cook for 1 hour, stirring occasionally, until the potatoes are tender and the liquid has reduced slightly. Taste and adjust the seasoning if needed.
- Transfer the casserole to the preheated oven and cook for 20 minutes, until the top is golden and crispy. Remove from the oven and let it rest for 5 minutes before serving.
- Spoon the beef and potato casserole into bowls and serve hot. Garnish with fresh parsley if desired.
Tips
- To make this casserole cheaper, swap the beef mince for lamb mince or use a cheaper cut of beef. You can also use frozen peas or corn instead of carrots for a different twist.
- To batch-cook and portion this casserole for the week, prepare the casserole as directed but double the recipe. Once cooked, cool the casserole completely, then divide it into 6 portions. Freeze the portions in airtight containers for up to 3 months. To reheat, defrost the casserole in the fridge overnight, then reheat in a covered pan over low heat until steaming hot throughout. Reheat only once.
- To reheat the casserole safely, place it in a covered pan and reheat in a low oven (160°C/325°F/Gas Mark 3) for 20-25 minutes, or until steaming hot throughout. Reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Beef mince 5% fat · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. - Potatoes · about 1.7kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: Roasted Veg & Chickpea Tray, One-pan chicken, potatoes and veg, Beef & Veggie Skillet. - Onion · about 800g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Cheesy Bean & Veg Quesadillas, Egg fried rice. - Carrots · about 700g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Roasted Veg & Chickpea Tray, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).