I’m always on the hunt to find new recipes that are tasty, affordable and fairly convenient. This Potato-Topped Ground Beef Skillet checks all the boxes. Further more, you may notice that many of the ingredients are reminiscent of the traditional shepherds pie. You are very observant in your observations (hopefully you find my redundancy amusing- I sure do). Although, these dishes are similar, I actually prefer this skillet over a shepherds pie. Not to mention, I think it’s an easier recipe too. Instead of preparing mashed potatoes, you just have to slice the potatoes and arrange them on the top which makes things much easier. Also, I think it’s just yummy!
Herbes De Provence in the Potato Ground Beef Skillet
What exactly is Herbes De Provence. Similar to Garam Masala used in Indian cuisine, it’s basically a blend of spices. Master Class states, “Herbes de Provence is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.” This potato skillet really shines with these traditional flavors because it’s not too over-the-top spicy but has a really hearty flavor!
Make your Own Herbes De Provence
I found this recipe on Masterclass.com. However, you can customize it to match your individual preferences. To make your own herbes de Provence use this recipe!
Herbes de Provence
Ingredients
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon dried rosemary, crushed in a spice grinder
- 1 tablespoon dried tarragon
- 1 tablespoon dried summer savory
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 1 bay leaf, crushed
Instructions
- Mix all of the herbs and spices in a bowl and stir until combined. Store your mixture in an airtight container and use it to season whatever your heart desires.
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Potato-Topped Ground Beef Skillet
Ingredients
- 1½ lb lean ground beef (90% lean)
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 large onion, chopped
- 4 medium carrots, sliced
- ½ lb sliced fresh mushrooms optional
- 4 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 2 tsp herbes de Provence
- 1¼ cups cooking red wine or beef broth reduced-sodium beef broth optional
- 1 can beef broth (14-1/2 ounces) reduced-sodium beef broth optional
- 1¼ lb red potatoes (about 4 medium), cut into 1/4-inch slices
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ⅓ cup shredded cheddar or Parmesan cheese or both
- Minced fresh parsley, optional
- Dash of Red pepper flakes optional
Instructions
- 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.
- 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 (you can add a dash of red pepper flakes for more spice); 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.
- 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.
- 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.
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[…] Tuesday– German pancakes with Blueberry Syrup (blueberries were on sale last week so I got a ton!)Wednesday– Brazilian black or pinto beansThursday– Sausage, sweet potato, potato, kale skilletFriday– Pizza (Homemade or order out)Saturday– Navajo TacosSunday– Smoked pulled pork tacos/ sandwichesMonday– Shrimp fajitas (or chicken for budget friendly)Tuesday– Potato-topped Ground Beef Skillet […]