Ingredients:

  • 1 lb (450g) ground beef (80% lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups (300g) frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz / 300g) cream of mushroom soup
  • 1 cup (240ml) milk
  • 1 tsp (5g) Worcestershire sauce
  • 1 tsp (5g) dried thyme
  • Salt and pepper to taste
  • 4 medium potatoes, peeled and thinly sliced
  • 1 cup (100g) shredded cheddar cheese
  • 2 tbsp (30g) unsalted butter, melted
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium-high heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat, if necessary.
  3. Add diced onion and sauté for an additional 3-4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add frozen mixed vegetables, cream of mushroom soup, milk, Worcestershire sauce, thyme, salt, and pepper to the skillet. Mix until fully combined and heated through, about 5 minutes.
  5. In a mixing bowl, toss the sliced potatoes with melted butter, salt, and pepper.
  6. Spread the beef mixture evenly in the bottom of the casserole dish. Layer the sliced potatoes evenly on top of the beef mixture. Sprinkle shredded cheddar cheese over the potato layer.
  7. Cover the casserole with aluminum foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 10 minutes or until the potatoes are tender and cheese is bubbly and golden.
  9. Allow to cool for 5 minutes before serving.