Description
A comforting one-pan meal featuring ground beef and tender roasted potatoes, perfect for chilly autumn evenings.
Ingredients
- 1 lb ground beef
- 1 lb baby potatoes, halved or quartered
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced (optional)
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wash and cut the potatoes into uniform pieces so they cook evenly.
- Brown the beef: In a large ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. Season with salt, pepper, and half the smoked paprika.
- Sauté the onion and carrots for 4–5 minutes until softened, then add garlic and cook 30 seconds more until fragrant.
- Combine and stir in the tomato paste, beef broth, thyme, and remaining smoked paprika. Add the potatoes and mix to coat everything in the sauce. Bring to a gentle simmer for 5 minutes.
- Transfer the skillet to the preheated oven, or transfer the mixture to a baking dish. Roast for 25–30 minutes, or until the potatoes are tender and the top starts to brown.
- Finish and serve: If using cheese, sprinkle it over the top in the last 5 minutes of baking so it melts and browns slightly. Garnish with chopped parsley and serve warm.
Notes
For extra crispy edges, broil for 1–2 minutes at the end if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American