I love this tray bake because it’s such a satisfying all-in-one meal. The roasted potatoes get crispy around the edges, the beef mince becomes rich and saucy, and the fetta adds a creamy, salty contrast. It’s also super flexible — I can use whatever mince I have on hand, and it’s perfect for using up vegetables in the fridge. Plus, it’s ready in just 30 minutes, making it ideal for busy weeknights.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 Red Royale or white potatoes, Finely chopped 1 tbsp Olive oil 1 tbsp Moroccan seasoning 1 Red onion 1 Carrot, Peeled and finely chopped 500 g Beef mince 400 g Can diced tomatoes 1 cup (120 g) Frozen peas 100 g Fetta, Crumbled 1 cup Coriander leaves 1/2 cup (140 g) Greek-style yoghurt 1/4 tsp Moroccan seasoning, Extra
Directions
I start by preheating the oven to 220°C and lining a roasting pan with baking paper. In a large bowl, I combine the finely chopped potatoes with half of the olive oil and half of the Moroccan seasoning. I toss them until evenly coated, then spread the potatoes over the base of the prepared pan. I bake them for about 15 minutes, or until they’re just tender and starting to brown.
Meanwhile, I thinly slice half of the onion and set it aside for topping later. I finely chop the remaining half of the onion.
I heat the remaining olive oil in a large frying pan over medium heat. I add the chopped onion and carrot and cook, stirring, for about 3 minutes until the onion softens. Then I add the beef mince and cook, breaking it up with a wooden spoon, for about 5 minutes until browned all over.
Next, I stir in the remaining Moroccan seasoning and the diced tomatoes, then let the mixture simmer for about 2 minutes until heated through. I stir in the frozen peas and cook for another minute to combine everything.
Once the potatoes are ready, I spoon the beef mixture over the top, spreading it evenly. I sprinkle the crumbled fetta over the mince and bake for a further 10 minutes, or until everything is heated through and golden on top.
To serve, I top the tray bake with the coriander leaves, sliced onion, a drizzle of Greek yoghurt, and a sprinkle of extra Moroccan seasoning.
Servings and Timing
This recipe serves 4. Cook Time: 30 minutes Total Time: 30 minutes
Variations
I like to swap the beef mince for lamb mince when I want a slightly richer flavour. For a vegetarian version, I use cooked lentils or chickpeas instead of mince. If I want it spicier, I add a pinch of chilli flakes or harissa paste to the beef mixture. Sometimes I add spinach or zucchini for extra vegetables, or swap the coriander for parsley if that’s what I have.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place it in the oven at 180°C for about 15 minutes until warmed through, or microwave individual portions for 2–3 minutes. It can also be frozen for up to a month — I defrost it in the fridge overnight and reheat before serving.
FAQs
Can I make this ahead of time?
Yes, I assemble the tray bake up to the baking stage, cover it, and refrigerate. When ready, I bake it until hot and golden.
Can I use a different type of mince?
Absolutely. Lamb, turkey, or even chicken mince work beautifully with the Moroccan flavours.
What can I use instead of Moroccan seasoning?
I use a mix of paprika, cumin, coriander, cinnamon, and garlic powder as a substitute.
Can I make this vegetarian?
Yes, I replace the beef with lentils or chickpeas and use vegetable-based Moroccan seasoning.
Can I use sweet potatoes instead of regular potatoes?
Definitely. Sweet potatoes add a lovely caramelised sweetness to the dish.
How do I make it dairy-free?
I skip the fetta and yoghurt or use dairy-free alternatives.
Can I add extra vegetables?
Yes, I sometimes add capsicum, zucchini, or spinach for more colour and nutrition.
Can I prepare the potatoes in advance?
Yes, I par-cook or roast them earlier in the day, then assemble and bake before serving.
What should I serve it with?
It’s great as a complete meal, but I sometimes serve it with flatbreads or a simple green salad.
How long does it keep?
It keeps well in the fridge for up to 3 days or in the freezer for up to a month.
Conclusion
I love this potato, beef and fetta tray bake for how hearty, comforting, and easy it is. The warm spices, creamy fetta, and crisp potatoes create a perfect balance of flavours and textures. It’s a wholesome, family-friendly dinner that feels comforting and satisfying every time I make it — a true one-pan winner.
This potato, beef and fetta tray bake is a hearty one-pan dinner packed with flavour. Tender spiced beef mince, crispy roasted potatoes, and creamy fetta come together with Moroccan seasoning for a comforting, family-friendly meal that’s quick to make and easy to clean up.
Total Time:30 minutes
Yield:4 servings
Ingredients
4 Red Royale or white potatoes, finely chopped
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 red onion, halved (one half sliced, one half finely chopped)
1 carrot, peeled and finely chopped
500 g beef mince
400 g can diced tomatoes
1 cup (120 g) frozen peas
100 g fetta, crumbled
1 cup coriander leaves
1/2 cup (140 g) Greek-style yoghurt
1/4 tsp Moroccan seasoning, extra (to serve)
Instructions
Preheat the oven to 220°C and line a roasting pan with baking paper.
In a large bowl, toss the chopped potatoes with half the olive oil and half the Moroccan seasoning. Spread over the prepared pan and bake for 15 minutes until just tender and starting to brown.
Meanwhile, slice half of the onion and set aside for topping. Finely chop the remaining half.
Heat the remaining olive oil in a frying pan over medium heat. Add the chopped onion and carrot and cook for 3 minutes until softened.
Add the beef mince and cook, breaking it up with a spoon, for about 5 minutes until browned.
Stir in the remaining Moroccan seasoning and diced tomatoes. Simmer for 2 minutes until heated through, then add the peas and cook for another minute.
Remove the potatoes from the oven and spoon the beef mixture evenly over the top. Sprinkle with crumbled fetta and bake for another 10 minutes, or until golden and bubbling.
Top with coriander leaves, sliced onion, a drizzle of Greek yoghurt, and a sprinkle of extra Moroccan seasoning before serving.
Notes
Swap beef for lamb mince for a richer flavour.
Use lentils or chickpeas for a vegetarian version.
Add spinach, zucchini, or capsicum for extra vegetables.
Sweet potatoes work beautifully instead of regular potatoes.
Store leftovers for up to 3 days in the fridge or 1 month in the freezer.
