Description
A hearty and budget-friendly one-pan meal featuring layers of ground beef, potatoes, and carrots, topped with creamy cheese.
Ingredients
- 1 lb lean ground beef
- ½ cup yellow onion, diced
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1 cup beef broth (low-sodium if preferred)
- 1 Tbsp dried minced onion flakes (optional)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- ½ tsp fine salt
- ¼ tsp black pepper (to taste)
- 3 cups shredded cheddar, divided (≈1 cup for sauce + 2 cups on top)
- 1 cup sour cream (or plain Greek yogurt / cream of chicken soup)
- 3 cups russet potatoes, diced small (about 3 medium; scrubbed, peel optional)
- 1 cup carrots, diced small
- 1 Tbsp dried parsley (optional garnish)
Instructions
- Heat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook beef, onion, and garlic for 5–7 minutes until beef is no longer pink. Drain if not using lean beef.
- Sprinkle in flour and cook for 1 minute, stirring continuously.
- Stir in broth, minced onion flakes, onion powder, garlic powder, Worcestershire sauce, salt, and pepper, and simmer for 1–2 minutes until slightly thickened.
- Off heat, stir in 1 cup cheddar and the sour cream until smooth.
- Fold in diced potatoes and carrots until coated and evenly distributed, then transfer the mixture to the baking dish.
- Sprinkle the remaining 2 cups cheddar over the surface and cover tightly with foil.
- Bake in the middle rack for 30–35 minutes, or until potatoes and carrots are fork-tender. Check early and extend as necessary.
- Uncover, let it rest for 5 minutes, garnish with parsley, and serve.
Notes
Optionally add mushrooms, peppers, or green beans for extra veggies. Keep the sour cream mixture from boiling to avoid splitting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food