One-Pan Creamy Meat and Potatoes (Print version)
A hearty skillet dinner with browned ground beef, tender potatoes, cheddar, and a creamy sauce in one pan.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, diced
03 -
1 lb (450 g) ground beef, 85/15 preferred
04 -
1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch cubes
05 -
3 cloves garlic, minced
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
1 cup (240 ml) gluten-free low-sodium beef broth
For the creamy finish
11 -
1/2 cup (120 ml) heavy cream
12 -
1 cup (115 g) freshly shredded cheddar cheese
13 -
2 tablespoons chopped fresh parsley
14 -
Optional: 1 teaspoon Worcestershire sauce
# Instructions:
01 -
Heat olive oil in a large lidded skillet over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until softened.
02 -
Add the ground beef and cook for 5-7 minutes, breaking it into small crumbles, until browned and no longer pink. Spoon off excess fat if needed.
03 -
Stir in the potatoes, garlic, smoked paprika, Italian seasoning, salt, and pepper. Cook for 1 minute so the spices coat the potatoes and garlic turns fragrant.
04 -
Pour in the beef broth and scrape the bottom of the skillet. Bring to a simmer, cover, and cook for 12-15 minutes, stirring once or twice, until the potatoes are fork-tender.
05 -
Uncover, stir in the heavy cream and Worcestershire sauce if using, and simmer gently for 3-5 minutes until the sauce lightly thickens.
06 -
Sprinkle cheddar over the skillet. Remove from the heat, cover for 2 minutes, then garnish with parsley and serve hot.
# Good to know:
01 -
Cut potatoes evenly so they cook at the same rate.
02 -
Let the skillet rest for 5 minutes if you want a thicker sauce.
03 -
Use an instant-read thermometer to confirm ground beef reaches 160°F.