Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 1 lb Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • ½ cup beef broth
  • ¼ cup heavy cream
  • 2 tbsp unsalted butter, melted
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat.
  2. Add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink.
  3. Drain the excess grease from the pan into a jar.
  4. Lower heat to medium. Stir in the diced onion and cook for 3–4 minutes until translucent.
  5. Add the minced garlic, smoked paprika, salt, and pepper. Stir for 60 seconds until fragrant.
  6. Stir in the beef broth and heavy cream, scraping the bottom of the pan to release the browned bits.
  7. Arrange the cubed potatoes in an even layer across the top of the beef without stirring them in.
  8. Drizzle melted butter over the potatoes.
  9. Cover with a tight-fitting lid and simmer for 12–15 minutes until potatoes are tender.
  10. Top with shredded cheddar cheese and finish under a broiler until the cheese is bubbly and mahogany-colored.
  11. Garnish with chopped fresh parsley before serving.