Spinach-Potato Bake

6-8 servings

This dish is from ” 3 books in 1″ – Favorite brand name cook book,  page 228 and is titled;  Make it beefy.


  • 1 pound of ground beef
  • 1 small onion
  • 1/2 cup sliced fresh mushrooms- optional
  • 2 cloves garlic, minced
  • 1 package (10oz) frozen spinach, thawed and well drained
  • 1/2 teaspoon nutmeg– ( thought this was a surprising spice, as we usually use it for baking)
  • 1 pound russet potatoes, peeled, cooked and mashed
  • 1/4 cup sour cream
  • 1/4cup milk
  • salt
  • black pepper
  • 1/2 cup ( 2oz) shredded cheese.

beef-spinach mixture

1. Preheat oven to 400ºF. Spray 9- inch  casserole dish with nonstick cooking spray. 2. Brown beef in large nonstick skillet 6-8 minutes over medium-high heat, stirring to break up meat. Drain fat. Add onion, mushrooms and garlic; cook until tender. Stir in spinach and nutmeg ; cover. Heat thoroughly, stirring occasionally.3. Combine cooked and mashed potatoes, sour cream and milk. Add beef mixture; season with salt and pepper to taste. Spoon into prepared casserole dish; sprinkle with cheese. 4. Bake 15-20 minutes or until slightly puffed and cheese is melted.

the potato-beef-spinach mixture before baking

This was a great surprise, as it looks very much like a traditional Kenyan dish called Mukimo, a mix of mashed potatoes and spinach or kale. Mukimo is usually accompanied with beef or chicken stew.


You cannot go wrong with this dish. It has all that you need: your carbs, your protein and your greens. Simply Scrumplicious!

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