Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup frozen peas
  • 2 cups beef broth, low sodium
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp Dijon mustard
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • salt
  • black pepper

Instructions:

  1. Heat your cast iron skillet over medium high heat. Add the ground beef and let it sit without stirring too often until the meat develops a deep brown sear. Drain the grease, but leave about 1 tablespoon in the pan.
  2. Lower the heat to medium. Stir in the butter, diced onion, and garlic. Cook for 4-5 minutes until the onions look translucent and smell fragrant.
  3. Stir in the tomato paste, smoked paprika, and Dijon mustard. Cook for 1 minute to toast the spices. Slowly pour in the beef broth, scraping the bottom of the pan to release the browned bits.
  4. Add the cubed potatoes. Bring the liquid to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 15-20 minutes until the potatoes are fork tender.
  5. Remove the lid and stir in the frozen peas and heavy cream. Simmer uncovered for 3-5 minutes until the sauce thickens and bubbles.
  6. Fold in the shredded cheddar cheese. Stir gently until the cheese is melted and glossy.
  7. Season with salt and black pepper to taste.
  8. Serve immediately straight from the pan.