A Warm, Hearty Classic: Amish Hamburger Steak Bake
Imagine stepping into a kitchen filled with the savory aroma of browned beef, softened onions, and mushrooms, a ribbon of Worcestershire weaving deep, meaty notes through the steam. The top is a golden blanket of mashed potatoes—creamy, slightly crisp at the edges—giving way to a bubbling, comforting filling beneath. Each spoonful offers a satisfying contrast: tender beef, lush gravy, and pillowy potatoes that melt on the tongue. This is the kind of dish that hugs you from the inside out.
Perfect for chilly weeknights, potlucks, or a nostalgia-laced Sunday supper, Amish Hamburger Steak Bake delivers on comfort without fuss. It’s reliably forgiving for new cooks yet beloved by home chefs who prize a one-dish meal that feeds a family and invites seconds. If you’re chasing a simple centerpiece that pairs beautifully with a green salad or a rustic loaf, this is it. For a close variation and inspiration from a home-cooking perspective, see this recipe for a similar Amish take on the dish: classic Amish twist.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes (baking) + 10 minutes for browning = ~40 minutes total
- Total Time: ~40–45 minutes
- Servings: 4 generous portions
- Difficulty Level: Easy — ideal for beginner cooks and busy families
Nutrition Highlights
Below is an approximate nutritional breakdown per serving (recipe divided into 4 servings). Values were estimated using USDA FoodData Central reference data and standard homemade mashed-potato approximations; actual results will vary with specific product choices (lean percentage of beef, full-fat vs. skim milk, sodium in broth, etc.). For general guidance on portion control and dietary recommendations, resources such as the USDA and Mayo Clinic are useful.
Approximate nutrition per serving:
- Calories: 445 kcal
- Protein: 25 g
- Carbohydrates: 27 g
- Fat: 28 g
- Fiber: 2 g
- Sodium: ~500–800 mg (varies widely based on broth and added salt)
Note: These numbers are estimates intended to give you a ballpark per-serving profile. To lower sodium, choose low-sodium beef broth or reduce added salt; to lower total fat, use leaner ground beef (90%+), and swap whole milk for 2% or skim.
Why You’ll Love It
This bake is all about cozy, familiar flavors and the comfort of shared meals. The beef and aromatic vegetables create a savory backbone scented with garlic and Worcestershire sauce; the creamy mashed potato topping adds the warm, starchy comfort of home. It’s a social recipe—easy to scale up for gatherings and forgiving for substitutions—so it becomes a family favorite over time. It’s ideal for seasonally cooler days when you crave something both hearty and uncomplicated, or when you want a make-ahead main that travels well to potlucks.
How to Make Amish Hamburger Steak Bake
Ingredients:
- 1 pound ground beef
- 1 cup onion, chopped
- 1 cup mushrooms, sliced
- 1 cup beef broth
- 1 cup milk
- 2 cups mashed potatoes (prepared)
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
Optional ingredients and substitutions:
- Use 90% lean ground beef or ground turkey for a leaner version.
- Swap milk for unsweetened almond milk or 2% milk to lower calories/fat.
- Replace mashed potatoes with cauliflower mash for a lower-carb option.
- Add 1/2 cup shredded cheddar into the mashed-potato layer for extra richness.
- For a vegetarian twist, replace meat with cooked lentils and use vegetable broth.
Step-by-step instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, brown the ground beef, breaking it up with a spoon. When it’s starting to brown, add the chopped onion and sliced mushrooms and cook until softened and the beef is fully browned (about 6–8 minutes). Drain excess fat if desired.
- Stir in beef broth, milk, garlic powder, Worcestershire sauce, salt, and pepper. Simmer gently for 3–4 minutes to let flavors meld and the mixture thicken slightly. Taste and adjust seasoning.
- Pour the beef mixture into a greased baking dish (approximately 8×8 or similar). Spread evenly.
- Spoon and spread the mashed potatoes on top of the beef mixture evenly. Use a fork to create small peaks for crisping if desired.
- Bake in the preheated oven for about 25–30 minutes, until the top turns golden and the filling is bubbly at the edges. If you added cheese to the potato topping, it should be melted and lightly browned.
- Let rest 5 minutes before serving. Serve warm.
Practical tips:
- Avoid overmixing the beef when browning—gentle breaking keeps some texture.
- If your filling is thin, simmer a bit longer on the stovetop to reduce liquid; you want a spoonable filling that isn’t soupy.
- Use a hot oven and preheat fully so the top crisps without drying out.
- Check doneness by ensuring bubbling at the edges and a golden top—internal temperature for beef should be safe once fully cooked (no pink in ground beef).
Serving Suggestions
- Classic plate: Serve a generous scoop with steamed green beans or glazed carrots and a crisp green salad.
- Comfort pairings: A warm biscuit or slices of crusty bread for mopping the gravy is lovely.
- Lighter side: Pair with a lemony arugula salad to cut the richness.
- Breakfast-for-dinner twist: Top with a fried egg for extra richness and protein.
- With dessert: For a true Amish-inspired spread, finish with a sweet bread—try pairing with a cinnamon-scented quick bread such as an Amish apple fritter-style loaf: a sweet, crunchy companion.
Storage Instructions
- Room temperature: Do not leave perishable cooked dishes at room temperature for more than 2 hours (CDC guideline).
- Refrigeration: Store tightly covered in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven at 325°F (165°C) until heated through, or microwave individual portions.
- Freezer: Freeze portions in airtight, freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. For best texture, reheat in the oven to regain a crisp top.
Chef’s Advice
- Choose your beef wisely: 85–90% lean ground beef gives good flavor and juiciness; go leaner if you want less fat but expect a drier texture unless you add moisture.
- Texture balance: The mashed-potato topping is the star texturally—use slightly warm, smooth mashed potatoes so they spread easily but hold their shape. Creating small peaks or a fork texture will give a pleasing crisp edge.
- Flavor depth: A teaspoon of Worcestershire sauce adds umami without overpowering; a splash of soy sauce can be used in a pinch. Freshly cracked black pepper and a pinch of smoked paprika can add nice warmth.
- Avoid sogginess: If your filling seems watery before baking, simmer longer to reduce. If it’s already in the dish and watery, try scooping out a bit of excess liquid before topping with potatoes.
Creative Twists
- Vegetarian Lentil Bake: Replace ground beef with 2 cups cooked brown or green lentils. Use vegetable broth and a tablespoon of tomato paste for depth. Top with mashed cauliflower for a lower-carb, vegetarian-friendly version.
- Cheesy Shepherd’s Variation: Stir 1 cup mixed frozen peas and carrots into the beef filling and fold 1 cup shredded sharp cheddar into the mashed potatoes before topping.
- Mushroom & Onion Lover’s: Increase mushrooms to 2 cups, add a splash of red wine while sautéing, and omit Worcestershire for a rich, earthy profile—great for mushroom fans.
- Spicy Kick: Add 1/2 teaspoon cayenne or a diced jalapeño when sautéing onions for a warming heat element.
- Gluten-Free: Ensure breadcrumbs (if you add any) and broth are certified gluten-free; the base recipe is naturally gluten-free.
Frequently Asked Questions
Q: Can I make this ahead and bake later?
A: Yes — assemble and refrigerate the unbaked dish for up to 24 hours, then add a few extra minutes to baking time if chilled.
Q: How can I reduce the calories or fat?
A: Use lean ground beef (93%+), low-fat milk, and swap mashed potatoes for cauliflower mash to cut calories and fat substantially.
Q: My topping got mushy—how do I get it crisp?
A: Use slightly drier mashed potatoes (less milk/butter), create peaks with a fork, and finish under the broiler for 1–2 minutes while watching carefully.
Q: Can I freeze this after baking?
A: Yes — cool completely, then freeze in individual portions for up to 2–3 months. Reheat from thawed for best texture.
Q: What can I serve with leftovers?
A: Leftover slices make great sandwich fillings, bowl bases with a fried egg on top, or reheated alongside roasted vegetables.
Conclusion
If you’re craving a homey, satisfying one-dish meal that feels like a family tradition, Amish Hamburger Steak Bake hits all the marks—simple to make, flexible, and deeply comforting. Try it this week for an easy family dinner, bring it to your next potluck, and share your tweaks in the comments so we can all swap ideas. For a similar take on this classic comfort dish and more inspiration, check out this detailed version from Taste Of Recipe: Amish Hamburger Steak Bake – Taste Of Recipe, and see why it earned attention as an approachable favorite here: 2024 Recipe of the Year: Simple Amish Hamburger Steak Bake ….
Enjoy — and don’t forget to snap a photo of your golden-topped bake and share it with the community!
Print
Amish Hamburger Steak Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None specified
Description
A warm and hearty one-dish meal featuring seasoned ground beef, sautéed onions, mushrooms, and creamy mashed potatoes, perfect for chilly nights and family gatherings.
Ingredients
- 1 pound ground beef
- 1 cup onion, chopped
- 1 cup mushrooms, sliced
- 1 cup beef broth
- 1 cup milk
- 2 cups mashed potatoes (prepared)
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, brown the ground beef, breaking it up with a spoon. Add the chopped onion and sliced mushrooms, cooking until softened and the beef is fully browned (about 6-8 minutes). Drain excess fat if desired.
- Stir in beef broth, milk, garlic powder, Worcestershire sauce, salt, and pepper. Simmer gently for 3–4 minutes to let flavors meld and the mixture thicken slightly. Taste and adjust seasoning.
- Pour the beef mixture into a greased baking dish. Spread evenly.
- Spoon and spread the mashed potatoes on top of the beef mixture evenly, creating small peaks for crisping if desired.
- Bake in the preheated oven for about 25–30 minutes, until the top is golden and the filling is bubbly at the edges. Let rest for 5 minutes before serving.
Notes
Use leaner ground beef or turkey and lower-fat milk for a healthier version. Can be assembled ahead of time and refrigerated for later baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
