Hearty Ground Beef Skillet with Roasted Garlic Mashed Potatoes
15min
25min
4
530
Chef's Note
This hearty skillet meal replaces bell peppers with earthy mushrooms and sweet carrots for a delicious flavor profile. The roasted garlic in the mashed potatoes adds depth without overwhelming the dish. For a healthier version, you can substitute ground turkey for the beef, and for extra richness, add a sprinkle of grated Parmesan cheese on top before serving. Leftovers can be stored in the refrigerator for up to 3 days.
Tags
Ingredients
1 pound ground beef
1 medium yellow onion
4 cloves garlic
2 medium carrots
1.5 pounds russet potatoes
3/4 cup beef broth
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons butter
1/3 cup milk
1/2 cup frozen corn
2 tablespoons fresh chives
1 cups mushrooms
Instructions
- 1
Peel and cut the potatoes into 1-inch cubes. Place in a pot with enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and bring to a boil.
- 2
While water is heating, dice the onion and slice the mushrooms. Peel and dice the carrots. Mince the garlic cloves, reserving 1 clove for the mashed potatoes.
- 3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-6 minutes.
- 4
Add the diced onion, carrots, and mushrooms to the beef. Cook for 4-5 minutes until vegetables begin to soften.
- 5
Add minced garlic (all but 1 clove), dried rosemary, dried thyme, 1/2 teaspoon salt, and black pepper. Stir and cook for 1 minute until fragrant.
- 6
Stir in tomato paste and cook for 1 minute. Add Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pan.
- 7
Reduce heat to medium-low and simmer for 10-12 minutes until sauce thickens and carrots are tender.
- 8
Meanwhile, once potatoes are fork-tender (about 15 minutes of boiling), drain well and return to the hot pot.
- 9
In a small microwave-safe bowl, combine the remaining minced garlic clove with 1 tablespoon of the butter. Microwave for 30 seconds until fragrant.
- 10
Add the garlic butter mixture, remaining butter, and 1/3 cup milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- 11
Add frozen corn to the beef mixture and cook for 2 minutes until heated through.
- 12
Divide the roasted garlic mashed potatoes among four plates and top with the ground beef mixture.
- 13
Garnish with fresh chopped chives and serve immediately.
Nutrition Information (per serving)
530
33g
38g
29g
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