Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 pound ground beef (450g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon smoked paprika (5g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (8 ounce) can tomato sauce (227g)
  • 1 cup beef broth (240ml)
  • 1 ½ pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes (approx. 680g)
  • 1 cup frozen peas, optional (120g)
  • 2 cups shredded cheddar cheese (200g)
  • 2 tablespoons butter, melted (30g)
  • 1 tablespoon all-purpose flour (7.5g)
  • 1/4 teaspoon garlic powder (1.25g)

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
  2. Add ground beef to the skillet. Season with salt, pepper, garlic powder, and smoked paprika. Cook, breaking up the meat with a spoon, until browned. Drain off any excess grease.
  3. Stir in diced tomatoes, tomato sauce, and beef broth. Bring to a simmer.
  4. Add the diced potatoes to the skillet. Stir well to combine.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender. Stir occasionally to prevent sticking. Add frozen peas (if using) during the last 5 minutes of cooking.
  6. In a bowl, combine shredded cheddar cheese, melted butter, flour, and garlic powder. Mix well until the cheese is coated.
  7. Sprinkle the cheddar cheese mixture evenly over the beef and potato mixture in the skillet. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly, or broil on low for 2-3 minutes, watching carefully to prevent burning, until the cheese is melted and golden brown.
  8. Let the skillet stand for a few minutes before serving.