One-Pan Creamy Ground Beef & Potato Skillet

When I was a child, we had an old-fashioned cast iron pan in the kitchen. It was super heavy and required a special routine (almost ritualistic) to look after it properly: it couldn’t be washed with water, and it had to be warmed up and oiled regularly. That’s what kept it working perfectly for many years as a kitchen tool. I remember how much my grandmother loved frying potatoes and mushrooms in that pan. That was the best dish ever, with crunchy bits of onion. Sometimes she would add mince or bacon. For today’s recipe, I have modified that dish very little – I have just added some cream at the end.

It’s a delicious one-pot dinner that takes about an hour to cook, but not much preparation is required – most of the time is taken up by cooking the potatoes. You can make it well in advance and freeze it to serve later. It’s simple enough to be a perfect weeknight meal.

(Serves 4)

• 1 lb (450 g) ground beef, 80/20 or 85/15

• 1 tablespoon butter or olive oil

• 1 medium onion

• 8 oz (230 g) Cremini (baby bella) mushrooms

• 3 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 tablespoon all-purpose flour

• 4 medium (650-700 g) Yukon Gold potatoes, diced small

• 2 cups (480 ml) beef broth

• 1 teaspoon Worcestershire sauce, optional but very good

• ½ teaspoon smoked paprika

• ½ teaspoon dried thyme

• 1 teaspoon kosher salt, or to taste

• ½ teaspoon black pepper

• ½ cup (120 ml) heavy cream

• 2 tablespoons sour cream or cream cheese – optional but makes it creamier

• 1–2 tablespoons fresh parsley, chopped

• Optional: ¼–½ cup shredded cheddar or Gruyère for a richer finish.

Kitchen utensils: a large skillet or Dutch oven with a lid, chopping board, knife, wooden spoon or spatula.

1. Heat a large frying pan or Dutch oven over a medium-high heat. Add 1 tablespoon of butter or olive oil, then fry 450 g (1 lb) of ground beef. Leave it to sit for 1–2 minutes before breaking it up into lumps with a wooden spoon or spatula. This will help the beef to brown instead of steam. Cook for 5–6 minutes until browned.

2. Finely dice 1 onion, slice 8 oz (230 g) of mushrooms, then add both to the beef. Cook for a further 6–8 minutes, stirring occasionally, until the onions are soft and the mushrooms have released most of their moisture.

3. Mince or finely chop 3 garlic cloves and add them to the pan. Cook for 30 seconds, just until fragrant.

4. Stir in 1 tablespoon of tomato paste and cook for a further 1–2 minutes.