Beef & Mushroom Skillet with Crispy Potatoes and Cheddar
A hearty beef and mushroom skillet with crispy potatoes and melted cheddar cheese, baked to golden, bubbly perfection.
Ingredients
- 3 potatoes diced
- 400 g beef cubed
- 1 pack mushrooms sliced
- 2 tomatoes diced
- 3 peppers chopped
- 1 onion chopped
- 1 bowl grated cheddar cheese
- 1 tablespoon tomato paste
- Olive oil
- Salt black pepper, thyme, and cumin (to taste)
Instructions
- Heat a little olive oil in a large pan over medium heat. Add the diced potatoes and fry until golden brown and tender. Remove from the pan and set aside.
- In a separate pan, cook the beef over medium heat until browned and any excess liquid has evaporated.
- Add the chopped onion and peppers, and sauté until the onion becomes soft and translucent.
- Stir in the diced tomatoes and cook for a few minutes until they begin to soften.
- Add the tomato paste, salt, black pepper, thyme, and cumin. Mix well.
- Add the sliced mushrooms and continue cooking until tender.
- Transfer the fried potatoes to an oven-safe baking dish. Spoon the beef and mushroom mixture evenly over the potatoes.
- Sprinkle the grated cheddar cheese over the top.
- Preheat the oven to 220°C (430°F). Bake for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish with freshly chopped parsley, if desired. Serve hot with rice, fresh bread, or a side salad.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.