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.