One-Pan Creamy Meat & Potato Skillet
A warm and comforting dish featuring tender beef, buttery potatoes, and a velvety sauce, all cooked in one pan for minimal cleanup.
Ingredients
Main Ingredients
- 1 lb ground beef (or substitute ground chicken or venison) You can use ground chicken or venison for a leaner option.
- 3 medium potatoes, diced into ½-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup baby spinach (optional) Add for extra greens.
- 1 cup heavy cream (or half-and-half)
- ½ cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
Cooking Steps
- Add olive oil to a large skillet over medium heat. Once hot, add diced potatoes. Cook for 8–10 minutes, stirring occasionally, until golden and slightly tender.
- Push potatoes to one side of the pan. Add ground beef to the other side and cook for 5–6 minutes, breaking it up with a spatula, until browned.
- Stir in chopped onion and garlic. Cook for 2 minutes until fragrant and translucent.
- Pour in heavy cream and sprinkle in paprika and thyme. Stir everything together and let simmer for 5 minutes, until the sauce thickens slightly and coats the potatoes.
- Stir in spinach (if using) and shredded cheddar. Cook for another 1–2 minutes until cheese melts and sauce is creamy.
- Season with salt and pepper. Serve hot straight from the pan, cozy and ready to enjoy.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or milk. Dice potatoes ahead of time and store them in cold water (up to 24 hours) to save prep time. Pair with a crisp green salad or roasted vegetables for a balanced meal.