Ingredients:

  • 1 lb (450 g) ground beef (preferably 80% lean)
  • 1 small onion, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 cup (240 ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 3 large russet potatoes, peeled and cubed (approx. 1.5 lbs or 680 g)
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (60 g) unsalted butter
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups (200 g) shredded cheddar cheese
  • 1/2 cup (120 ml) sour cream
  • 3 green onions, sliced (optional, for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, brown the ground beef over medium heat, breaking it up with a spoon until fully cooked. Drain excess fat, then add diced onion and minced garlic. Sauté until softened. Stir in beef broth, Worcestershire sauce, oregano, salt, and pepper. Simmer for 5 minutes.
  3. Boil cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot; mash with heavy cream, butter, garlic powder, salt, and pepper until smooth.
  4. Spread the beef mixture in an even layer in the baking dish. Spread mashed potatoes on top, smoothing the surface.
  5. Sprinkle shredded cheddar cheese evenly over the mashed potatoes. Dollop sour cream on top.
  6. Bake in preheated oven for 25-30 minutes until cheese is melted and bubbly.
  7. Remove from oven, garnish with sliced green onions, and serve.