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Ground Beef Casserole Savory Nut Crumble Topping

Contributed by: Melinda

Easy and can be prepared ahead. I rarely purchase ground beef, although I have made my own with lean chuck or sirloin roasts on occasion. There is a brand that when I find on sale, I do pick up one or two packages. Laura's Lean Beef.

1 lb. ground beef
1 cup diced celeriac (celery root)
1 cup diced broccoli stems
1 large onion, diced
4 large garlic cloves, minced
2 tbl organic Tomato paste
1/2 cup red wine (optional)
2 cups broth
1 tsp dried basil leaf, ground in your palm
Olive Oil
Kosher Salt
Ground black pepper
Savory Nut Crumble Topping
1/3 cup besan flour
1/3 cup finely chopped nuts
1/3 cup oatmeal (not quick cooking)
2 tbl cold butter, cut into small cubes
1/2 tsp dried basil leaf, ground in your palm
1 tsp sweet paprika
1/3 cup grated romano or parmesan cheese
  • Preheat oven to 350»
  • Break up ground beef in a large skillet with 1/2 tsp kosher salt and cook until no longer pink
  • Add onion, celeriac and broccoli stems and cook until tender and onion translucent
  • Add garlic and tomato paste and blend very well
  • Add red wine and cook a few minutes until mostly reduced
  • Add broth and basil with 1/2 tsp kosher salt and black pepper
  • Cook until broth is thickened
  • In a small bowl combine the crumble ingredients
  • Spoon beef into a baking dish and top with crumble topping and drizzle with olive oil
  • Bake about 30-40 minutes until bubbly hot and topping is browned

    Questions about this recipe?

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