There’s something magical about a one-pan meal, isn’t there? Especially one that’s creamy, hearty, and loaded with flavors the whole family will actually look forward to eating. This One-Pan Creamy Meat & Potato Skillet is everything I love in a weeknight dinner—easy cleanup, pantry-friendly ingredients, and that “stick-to-your-ribs” kind of comfort that just feels like home.
Whether you’re trying to use up some ground beef or switching things up with ground turkey or chicken, this dish adapts beautifully to whatever you have on hand. The rich sauce wraps around tender potatoes, sweet onions, and savory meat for the kind of dish that gets scraped clean—no leftovers in sight. And honestly, that’s the dream, right?
This recipe has quickly become one of those go-to meals in our house. It all started on a chilly weeknight when I was staring at a pack of ground beef and a couple of russet potatoes, wondering how to turn them into something a little more exciting than burgers and fries. A few pantry staples later, and this skillet supper was born—and it’s been on repeat ever since!
So grab your favorite cast iron skillet (or any large, deep pan you’ve got) and let’s get cooking.
INGREDIENTS YOU’LL NEED
1 lb ground beef (or turkey, chicken – use what you love)
2 medium russet potatoes, peeled and diced into bite-sized pieces
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, sliced (optional but great for color and extra nutrients)
1 cup frozen peas and carrots (or any frozen veggie mix you like)
1 cup beef broth
1 cup heavy cream (or half-and-half for a lighter version)
2 tbsp all-purpose flour
1 tsp Worcestershire sauce
1 tsp dried thyme (or swap for rosemary if that’s your jam)
Salt and pepper to taste
Optional toppings: shredded cheddar cheese, fresh parsley, or crushed red pepper flakes
Step 1: Sear the Ground Meat
Start by heating a large skillet over medium-high heat. If your skillet isn’t nonstick or well-seasoned cast iron, go ahead and add a drizzle of oil to keep things from sticking. Add your ground meat and let it brown, breaking it up as it cooks. You want nice, crispy bits here for added texture and flavor. Once it’s fully cooked and no pink remains, remove the meat and set it aside in a bowl.
Tip: Don’t skip removing the meat. It gives you room to properly cook the veggies and develop layers of flavor in the next step.
Step 2: Sauté the Veggies and Potatoes
In the same skillet (yep, don’t wash it—we want all that delicious flavor), turn the heat down to medium. Toss in the diced potatoes, chopped onion, minced garlic, and optional sliced bell pepper. Cook them for about 5 to 7 minutes, stirring occasionally. You’re looking for the potatoes to start softening and the onions to turn translucent. They don’t need to be fully cooked just yet—this is just the beginning.
Pro tip: If things are sticking, add a splash of broth or a tiny bit of oil to help them along without burning.
Step 3: Make the Sauce Base
Now we’re getting to the creamy magic. Sprinkle the flour evenly over the veggies and stir it in to coat everything. Let it cook for about a minute to get rid of the raw flour taste—this is key for a silky, flavorful sauce. Then slowly pour in the beef broth, whisking or stirring as you go to keep the sauce smooth. Stir in the Worcestershire sauce and dried thyme.
This is where the aroma starts getting really good. If you’re anything like me, this is also where people start wandering into the kitchen asking what’s cooking!
One-Pan Creamy Meat & Potato Skillet: Bringing It All Together
Welcome back to the second part of our One-Pan Creamy Meat & Potato Skillet adventure! So far, we’ve browned our meat, sautéed our veggies, and built a flavorful base for that dreamy, creamy sauce. Now it’s time to bring all the pieces together and turn this into the kind of meal that’s going to land a permanent spot in your dinner rotation.
This is the part of the recipe where everything starts melding together into something seriously comforting. You’re going to love how simple it is from here—just a bit of simmering, a splash of cream, and a few finishing touches, and dinner is served.
Step 4: Combine the Ingredients
Once your sauce base is bubbling gently, return the cooked ground meat back to the skillet. Give everything a good stir so the meat gets coated in that rich, herby sauce. Then, add your frozen peas and carrots—or whatever frozen veggies you’re using. Make sure the potatoes are mostly submerged in the liquid so they cook through properly.
Cover the skillet with a lid, turn the heat to low, and let it simmer for about 15 to 20 minutes. During this time, the potatoes will become beautifully tender, and the sauce will begin to thicken into a rich, comforting gravy that ties everything together.
Tip: Give it a gentle stir every 5 minutes or so to prevent sticking and ensure even cooking. If the sauce gets too thick before the potatoes are soft, just add a splash more broth or water to loosen it up.
Step 5: Add the Cream and Finish Cooking
Once your potatoes are tender and everything is cozy and simmered, it’s time to add the cream. Pour in the heavy cream (or half-and-half, if you’re lightening things up), and give everything a final stir.
Let the skillet cook uncovered for another 5 minutes. This lets the sauce thicken slightly and melds all the flavors together. You’ll notice the sauce becoming rich and velvety—it’s what makes this dish so comforting and indulgent without being fussy.
Step 6: Season and Top It Off
Now it’s time to taste and adjust. Add salt and pepper to suit your preferences. If you want to kick up the flavor, a pinch of crushed red pepper flakes or an extra dash of Worcestershire can add just the right amount of depth.
Then, for the finishing touch—sprinkle some shredded cheddar cheese over the top and let it melt right into the hot skillet. The cheese adds a gooey, savory layer that just pulls the whole dish together.
Garnish with a little chopped parsley if you’ve got it on hand. It brightens up the dish and adds that “I made something special” touch without any extra effort.
RECIPE TIPS & EASY VARIATIONS
Here are a few simple ways to make this recipe your own or adjust based on what’s in your fridge:
Swap the protein: This dish works well with ground turkey, chicken. Even plant-based meat crumbles would work if you’re going meatless.
Play with the veggies: No peas and carrots? Use corn, green beans, spinach, or even broccoli. This is a great “clean out the freezer” meal.
Go lighter: Use half-and-half or even evaporated milk instead of heavy cream. It’s still creamy but a bit easier on the calories.
Herb it up: Thyme is classic here, but rosemary, oregano, or Italian seasoning can bring a different twist to the flavor profile.
Make it spicy: Add a chopped jalapeño with the veggies or finish with red pepper flakes for a little heat.
One-Pan Creamy Meat & Potato Skillet: FAQs & Final Thoughts
You’ve made it to the final stretch of this cozy, one-pan comfort meal journey! By now, your kitchen probably smells amazing, your skillet is full of creamy, savory goodness, and you’re just a few bites away from calling this a new family favorite. But before we wrap things up, let’s tackle some common questions you might have about making, storing, and customizing this recipe even more.
FREQUENTLY ASKED QUESTIONS
Can I make this ahead of time?
Yes, you can! This dish holds up well when made in advance. Simply cook it as directed, then let it cool before storing it in an airtight container in the fridge. When you’re ready to eat, reheat it on the stovetop over medium heat or in the microwave. You may want to add a splash of broth or cream to loosen the sauce while reheating.
How long does it keep in the fridge?
This skillet meal stays fresh for about 3 to 4 days when stored properly in the refrigerator. Just make sure it’s in an airtight container, and reheat only the portion you plan to eat to maintain the best texture and flavor.
Can I freeze this dish?
Freezing is possible, but keep in mind that creamy sauces can sometimes separate after thawing. If you do choose to freeze it, let it cool completely and place it in a freezer-safe container. When reheating, stir well and add a splash of cream or broth to help revive the sauce.
What can I use instead of heavy cream?
If you’re looking for a lighter option, half-and-half works beautifully. You can also try evaporated milk, or even whole milk with a bit of cornstarch mixed in to help thicken the sauce. The flavor will still be great, just a little less rich.
Can I make this vegetarian?
Absolutely! Just swap the ground meat for your favorite plant-based crumbles or even cooked lentils. Use vegetable broth instead of beef broth, and you’ve got yourself a satisfying meatless version.
Is there a way to make it gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour. Just be sure your broth and Worcestershire sauce are also labeled gluten-free, as some brands may contain hidden gluten.
What’s the best type of pan to use for this recipe?
A large cast iron skillet is perfect for this dish because it distributes heat evenly and adds a nice sear to the meat. But any deep, large nonstick or stainless steel skillet with a lid will do the trick.
FINAL THOUGHTS: WHY THIS SKILLET MEAL IS A KEEPER
There’s just something deeply satisfying about a dinner that checks all the boxes—easy, hearty, family-approved, and minimal dishes to wash. This One-Pan Creamy Meat & Potato Skillet is a recipe I keep coming back to, especially on those weeknights when I need something reliable, filling, and totally crave-worthy without a bunch of fuss.
It’s adaptable enough that you can make it with whatever meat or veggies you have on hand, and the rich, creamy sauce ties it all together in the most comforting way. Add some cheese, fresh herbs, or a little kick of spice, and you’ve got a dish that feels special—even if it only took 30 minutes in one pan.
So give it a try, and don’t be afraid to put your own spin on it. Maybe you’ll toss in mushrooms, swap in ground chicken, or top it with fresh basil from your garden. However you make it, I’d love to hear how it turns out.
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One-Pan Creamy Meat & Potato Skillet
- Author: Andrew Recipes
Description
This comforting and hearty skillet meal combines savory ground meat, tender potatoes, and a rich, creamy sauce for a family-friendly dinner that’s both satisfying and simple to make. Ideal for busy weeknights, this one-pan dish cuts down on cleanup while packing in flavor. Customize it with your choice of ground meat and veggies, and top it with cheese or fresh herbs for added flair.
Ingredients
1 lb ground beef (or turkey, chicken for variety)
2 medium russet potatoes, peeled and diced into bite-sized pieces
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, sliced (optional, for added color and nutrition)
1 cup frozen peas and carrots (or other frozen veggies)
1 cup beef broth
1 cup heavy cream (or half-and-half for a lighter option)
2 tbsp all-purpose flour
1 tsp Worcestershire sauce
1 tsp dried thyme (or rosemary for extra depth)
Salt and pepper to taste
Optional toppings: shredded cheddar cheese, fresh parsley, or crushed red pepper flakes
Instructions
Preheat your pan by heating a large skillet, preferably cast iron, over medium-high heat. Add a drizzle of oil if needed to prevent sticking.
Cook the ground meat by adding it to the skillet and browning it thoroughly, breaking it up with a spoon as it cooks. Once fully cooked, remove the meat from the pan and set it aside.
In the same skillet, sauté the vegetables by reducing the heat to medium. Add the diced potatoes, chopped onion, minced garlic, and optional sliced bell pepper. Cook for about 5 to 7 minutes, stirring occasionally, until the potatoes begin to soften.
Create the sauce base by sprinkling the flour evenly over the vegetables and stirring well to coat. Let the flour toast slightly for about a minute. Slowly pour in the beef broth while whisking to prevent lumps, then stir in the Worcestershire sauce and dried thyme.
Combine the ingredients by returning the cooked ground meat to the skillet. Add the frozen peas and carrots and mix thoroughly, ensuring the potatoes are mostly submerged in the liquid.
Simmer on low heat, covered, for 15 to 20 minutes, or until the potatoes are fully tender and the sauce begins to thicken.
Add the cream by stirring in the heavy cream and cooking uncovered for an additional 5 minutes. This helps to meld the flavors and enrich the sauce.
Season and serve by tasting and adjusting with salt and pepper as needed. For a finishing touch, top with shredded cheddar cheese and allow it to melt before serving. Garnish with fresh parsley or crushed red pepper flakes if desired.
Notes
This recipe is highly versatile—swap vegetables based on what’s available, and try different herbs for varied flavor profiles. Using half-and-half instead of heavy cream offers a lighter option without sacrificing too much creaminess. It’s best served hot, straight from the skillet, and pairs wonderfully with a crusty piece of bread or a side salad.