Ingredients:

  • 1 lb (450 g) ground beef (80/20 for best flavor)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups (300 g) frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz or 300 g) cream of mushroom soup
  • 1 cup (240 ml) beef broth
  • 4 medium-sized potatoes, peeled and thinly sliced
  • 1 cup (100 g) shredded cheddar cheese
  • Salt and pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon paprika

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat.
  3. Add diced onion, sauté until translucent (3-4 minutes).
  4. Stir in minced garlic, cook for an additional minute.
  5. Add ground beef, cook until browned (5-7 minutes); drain excess fat.
  6. Stir in frozen vegetables, cream of mushroom soup, beef broth, Italian seasoning, paprika, salt, and pepper. Mix well.
  7. In a greased baking dish, layer half of the sliced potatoes evenly on the bottom.
  8. Spoon the beef mixture over the potato layer.
  9. Top with the remaining sliced potatoes, season with salt and pepper.
  10. Cover the baking dish with aluminum foil, bake for 30 minutes.
  11. Remove foil and sprinkle cheddar cheese on top. Bake uncovered for an additional 15 minutes, or until potatoes are tender and cheese is bubbly.
  12. Let the casserole cool for 5-10 minutes before serving.