Casserole — a meaty, creamy flavor landscape that graces our tabletops in endless forms — can be topped in imaginative ways. No one has ever argued against a sprinkling of grated cheese, and crunchy breadcrumbs certainly deserve an honorable mention. But have you ever tried using potatoes? Mashed, pulsed to a crumb or sliced into thin rounds — the more we test our options, the more we come to believe there’s no better way to finish off a casserole, no matter the filling. Here are the five potato-topped casseroles we’ve had on our minds lately.
30-Minute Shepherd’s Pie
This traditionally English casserole was once prepared as a method for using up leftover pot roast. Rachael Ray simplifies the process by using ground beef, which browns quickly in a saute pan. The main attraction is the heap of buttery mashed potatoes on top, which turn golden after a quick stint under the broiler. You can save even more time by using leftover mashed potatoes.