There’s a certain kind of magic that happens when you combine savory ground beef with the cloud-like comfort of mashed potatoes and bake it until golden. I stumbled upon this recipe one chilly Sunday when I wanted something deeply satisfying but without the fuss of a dozen pots. The moment I pulled this bubbling, beautifully browned bake from my oven, my kitchen filled with the aromas of roasted cheese, savory beef, and herbs—it smelled like a hug. This dish instantly became my go-to for feeding a hungry family, impressing guests without stress, and satisfying that primal craving for creamy, meaty, cheesy goodness. It’s pure, unadulterated comfort on a plate.
Ingredients
- 1.5 lbs lean ground beef (I use 85/15)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup (or cream of onion)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 cup frozen peas and carrots mix (optional but recommended)
- 2.5 lbs Russet or Yukon Gold potatoes, peeled and quartered
- ½ cup (1 stick) unsalted butter
- ½ cup whole milk or half-and-half, warmed
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese, divided
- Fresh parsley or chives for garnish
Let’s talk ingredients, because a few choices here make a huge difference. Don’t skip the Worcestershire sauce and smoked paprika in the beef layer; they add a deep, savory “umami” backbone that elevates the whole dish from simple to spectacular. For the potatoes, I’ve tried this with Russets and Yukon Golds, and trust me, Yukon Golds make the creamiest, most flavorful mash, but Russets work beautifully too. That sharp cheddar on top? It’s non-negotiable for me. Its bold flavor cuts through the richness perfectly. The frozen veggies are my little “secret” for adding color and nutrition effortlessly—they’re a total timesaver.(See the next page below to continue…)