Ingredients:

  • 2 lbs (900g) ground beef (85% lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups (300g) frozen mixed vegetables (peas, carrots, and corn)
  • 1 cup (240ml) beef broth
  • 1 can (10.5 oz, 300g) cream of mushroom soup
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 4 cups (600g) diced potatoes
  • 2 cups (200g) shredded cheddar cheese
  • Fresh chopped parsley (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
  3. Add diced onion and garlic; sauté until soft.
  4. Stir in mixed vegetables, beef broth, cream of mushroom soup, salt, pepper, paprika, thyme, and diced potatoes.
  5. Pour the beef and vegetable mixture into a greased 9x13-inch casserole dish, spreading it out evenly.
  6. Sprinkle shredded cheddar cheese liberally over the top.
  7. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until potatoes are fork-tender and cheese is bubbly and golden.
  8. Let it cool for 5 minutes. Garnish with fresh parsley if desired, then serve hot.