Cheesy Ground Beef and Potatoes #Recipe Peg Cochran/Margaret Loudon

 

 

 

This recipe is almost embarrassingly easy!  It's quick and kid friendly.  Even my granddaughter approved.  It's from Kitchen.com and I've made a few tweaks.  I used those tiny little potatoes--not sure if they were gold but they worked.  I didn't have fresh thyme so I added a bit of dried thyme. A reviewer suggested the tomato paste and it was a good addition.  It gave it more depth of flavor.  We also used Parmesan cheese instead of cheddar.  All good substitutions.  Next time I would leave out the salt and wait to salt until I'd tasted it.  I didn't have low sodium beef broth and it was a bit salty to my taste. 

1 TBL oil
1 lb. lean ground beef
1 onion, diced
1 tsp garlic powder
1 tsp salt or to taste
1 1/2 lbs. baby gold potatoes, peeled if desired
2 tsp. fresh thyme leaves
1 tsp. paprika
1 1/2 cups low sodium beef broth
1/4 cup heavy cream
4 ounces shredded cheddar cheese
2 TBL of tomato paste (optional)

Heat oil in pan and add meat, diced onion, garlic powder, 1/2 tsp salt and a grind of black pepper.  Sauté until meat is cooked through.

Stir in potatoes, thyme, paprika and salt and pepper.

 

Stir in beef broth, cream and optional tomato paste.  Bring to a simmer, cover and cook for 10 minutes.

 

 

Uncover, stir and cook for 10 more minutes or until potatoes are tender.

Stir in cheese and serve.