Ingredients:

  • 1.5 lbs ground beef (85/15 lean-to-fat)
  • 1 large yellow onion, diced small
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 4 large russet potatoes, peeled and sliced into 1/8-inch rounds
  • 2 large carrots, peeled and thinly sliced
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup whole milk
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Note: This temperature ensures the beef browns while the potatoes soften.
  2. Brown the 1.5 lbs of ground beef in a skillet over medium high heat until no longer pink.
  3. Add the diced onion and 3 cloves of minced garlic to the beef.
  4. Stir in the smoked paprika, salt, and black pepper until the spices smell toasted.
  5. Drain excess fat from the skillet, leaving about 1 tablespoon for flavor.
  6. Whisk the 10.5 oz of soup and 0.5 cup of milk in a separate bowl until smooth and velvety.
  7. Layer the beef mixture into the bottom of your 9x13 baking dish.
  8. Place the sliced carrots over the beef, followed by the 4 sliced russet potatoes.
  9. Pour the soup mixture evenly over the potatoes, using a spatula to spread it.
  10. Bake for 40 minutes, then top with 1.5 cups of cheddar and bake until the cheese is bubbly and golden.
  11. Garnish with 2 tbsp of fresh parsley before serving.