Ingredients:

  • 1 lb (450g) lean ground beef (90/10)
  • 2 cups (300g) Yukon Gold potatoes, diced into ½ inch cubes
  • 1 medium (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) salt
  • ½ tsp (3g) cracked black pepper
  • ½ cup (120ml) beef broth
  • 1 ½ cups (170g) sharp cheddar cheese, shredded

Instructions:

  1. Heat olive oil in the skillet over medium-high heat until shimmering. Add the ground beef in a flat layer; do not stir for 3 minutes. Once a deep mahogany crust forms, break the meat apart and cook until browned. Drain excess fat, leaving about 1 tbsp (15ml) for the vegetables.
  2. Add the diced potatoes and onions to the beef. Sauté for 7–10 minutes, stirring occasionally, until the potatoes develop golden edges and the onions are translucent.
  3. Stir in the minced garlic, paprika, oregano, salt, and pepper, cooking for 60 seconds until the aroma is toasted and pungent.
  4. Pour in the beef broth and cover the pan with a lid for 5 minutes. This steams the potatoes until they are fork-tender.
  5. Remove the lid, sprinkle the shredded cheddar evenly across the top, and turn off the heat. Cover for 2 minutes until the cheese is a molten, bubbling blanket.