Menu

Potato-Topped Ground Beef Skillet

13 reviews
Total Time
Prep: 25 min. Cook: 45 min.

Recipe by Fay Moreland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Jun. 30, 2023

Compared to other ground beef skillet recipes, the depth of flavor in this recipe is amazing, and I never have leftovers when I take it to potlucks. I love recipes that I can cook and serve in the same skillet. If your butcher has chili grind beef, which is coarsely ground, go for that; it lends an extra meaty texture. —Fay Moreland, Wichita Falls, Texas

Now Trending


Test Kitchen Tips
  • Common olive oil works better for cooking at high heat than virgin or extra virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at a lower temperature.
  • Using a combination of ground beef and Italian sausage gives this recipe a flavor boost. (And it’s a great idea for perking up most ground beef meals.)
  • Try these super easy ground beef recipes.

    • Watch how to Make Potato-Topped Ground Beef Skillet

    Test Kitchen Approved

    Potato-Topped Ground Beef Skillet

    13 reviews
    Prep Time 25 min
    Cook Time 45 min
    Yield 8 servings

    Ingredients

    • 2 pounds lean ground beef (90% lean)
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 4 medium carrots, sliced
    • 1/2 pound sliced fresh mushrooms
    • 4 garlic cloves, minced
    • 2 tablespoons all-purpose flour
    • 2 teaspoons herbes de Provence
    • 1-1/4 cups dry red wine or reduced-sodium beef broth
    • 1 can (14-1/2 ounces) reduced-sodium beef broth
    • TOPPING:
    • 1-1/4 pounds red potatoes (about 4 medium), cut into 1/4-inch slices
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/3 cup shredded Parmesan cheese
    • Minced fresh parsley, optional
    Text Ingredients

    Directions

    1. In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan.
    2. In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat.
    3. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly.
    4. Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.

    Nutrition Facts

    1-1/4 cups: 313 calories, 14g fat (5g saturated fat), 74mg cholesterol, 459mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.