Welcome to CASSEROLE WEEK! As we work our way through, I will add to the casserole week list as we go so you have a handy list of one dish dinners that are tried and true!
There isn’t much that is more hearty and satisfying than mashed potatoes and homemade gravy. And when you use long-simmered beef stock, the gravy is full of naturally occurring gelatin and minerals, which benefit digestion. Homemade stock makes a deep, earthy flavor that you cannot mimic with shortcuts like bouillon cubes.
So I decided to make mashed potatoes and gravy into a casserole that would provide the same savory satisfaction as a big heaping scoop of mashed potatoes with homemade mushroom gravy (my favorite).
While I was at it, I decided that upping the nutritional benefit would just make the casserole better, so I used plenty of sweet onions, finely minced garlic, and local grass-fed beef, layered to perfection.