There’s a quiet magic in the humblest of meals, don’t you think? The ones that don’t require a special occasion, just a hungry soul and a craving for something real. For me, that’s always been the timeless duo of ground beef and potatoes. It’s not just food; it’s a feeling.

It’s the comforting hiss of beef hitting a hot pan, the earthy scent of potatoes roasting in the oven. It’s the promise of a satisfying, no-fuss meal that feels like a warm hug on a plate.

I’ve made this dish a hundred different ways over the years, tweaking and tasting until I landed on my absolute favorite version. It’s hearty, flavorful, and beautifully simple. Today, I’m so excited to share my go-to method with you.

We’re going to create something deeply delicious, the kind of meal that makes everyone ask for seconds before they’ve even finished their first plate.

Ingredients Needed for the Recipe

Gathering these simple ingredients is the first step to something wonderful. Each one plays a specific role in building layers of flavor and texture. Let’s break it down.

• Ground Beef (1.5 lbs): I prefer an 85/15 blend. That bit of fat is your flavor friend, ensuring a juicy, rich result that won’t dry out.
• Yukon Gold Potatoes (2 lbs): Their golden flesh is the perfect balance—creamy inside, holding their shape beautifully, with a buttery flavor that just works.
• Yellow Onion (1 large): This is our aromatic base. When sautéed, it turns sweet and mellow, creating a foundation of flavor for the entire dish.
• Garlic (4 cloves, minced): A non-negotiable for me. It adds that punch of savory depth the moment it hits the heat.
• Beef Broth (1 cup): This is our secret weapon for a rich, cohesive sauce. It deglazes the pan, lifting all those tasty browned bits, and brings everything together.
• Tomato Paste (2 tablespoons): Don’t skip this! It’s a concentrated umami bomb that adds a subtle sweetness and beautiful color to the beef mixture.
• Worcestershire Sauce (1 tablespoon): A splash of this adds a complex, savory tang that just makes the beef taste more, well, beefy.
• Paprika (2 teaspoons): I use sweet paprika for a gentle warmth and that gorgeous red hue. Smoked paprika is a fantastic twist if you’re feeling adventurous.
• Dried Thyme (1 teaspoon): Its earthy, slightly floral notes are a classic pairing with beef and potatoes, tying the herbs and spices together.
• Olive Oil & Butter: We’ll use oil for roasting the potatoes for a crispy edge, and a blend of oil and butter for sautéing the beef for maximum flavor.
• Salt and Black Pepper: Season at every stage. This is the most important tip I can give you for transforming good ingredients into a great dish.

How to make Ground Beef And Potatoes?

This process is all about building flavor in stages. Trust the steps, take your time, and you'll be rewarded with a truly phenomenal one-pan wonder.

Step 1: The Perfect Roasted Potatoes

Start by preheating your oven to 425°F (220°C). Scrub your potatoes clean—I love leaving the skin on for texture and nutrients. Cut them into hearty, 1-inch chunks. Toss them on a large baking sheet with a good glug of olive oil, salt, and pepper.

Get your hands in there, make sure every piece is coated. Roast for about 25-30 minutes, giving them a flip halfway. We want them golden and crispy on the outside, just tender within.

Step 2: Building the Flavor Base

While the potatoes roast, let's work on the beef. In a large, deep skillet or Dutch oven, heat a drizzle of olive oil and a pat of butter over medium heat. Add your diced onion and cook until it’s soft and translucent, about 5 minutes.

Now, stir in the minced garlic. That fragrant smell? That’s the sound of deliciousness starting. Cook for just another minute, until fragrant.

Step 3: Browning the Beef Beautifully

Increase the heat to medium-high and add your ground beef. Break it up with your spoon, but then let it sit for a minute to get a proper sear. This browning is where huge flavor develops. Once it’s no longer pink, drain off most of the excess fat, leaving just a tablespoon or so for richness. Now, stir in the tomato paste, paprika, and thyme. Cook for 2 minutes, letting the spices toast and the paste darken slightly.

Step 4: Bringing It All Together

Pour in the beef broth and Worcestershire sauce, scraping up all those glorious browned bits from the bottom of the pan—that’s culinary gold.

Let this simmer for 5-7 minutes, until the liquid reduces into a luscious, glossy sauce that coats the beef. Season generously with salt and pepper. Taste it. This is your moment to adjust.

Step 5: The Grand Finale

By now, your potatoes should be perfect. Carefully fold them into the skillet with the savory beef mixture. Gently stir everything to combine, letting the potatoes soak up some of that amazing sauce.

Let it all mingle over low heat for a final 2-3 minutes. Then, just turn off the heat and let it rest for a minute. The anticipation is part of the joy.

Tips

• Dry Your Potato Chunks: After washing and cutting, pat the potatoes thoroughly dry with a kitchen towel. This is the single best trick for achieving that crispy exterior we all crave.
• Don’t Crowd the Pan (Twice!): Give your potatoes space on the baking sheet, and don’t overload your skillet when browning the beef. Crowding steams food instead of browning it.
• Season in Layers: Season the potatoes before roasting. Season the onions. Season the beef after browning. This builds a depth of seasoning that just can’t be achieved by adding salt only at the end.
• Embrace the Fond: Those dark, stuck-on bits in the pan after browning the beef? That’s fond. Use your broth to deglaze it completely. It’s pure flavor, don’t leave it behind!

Substitutions and Variations

The beauty of this canvas is how easily it adapts. Make it your own with these simple swaps.

• Ground Meat: Ground turkey, chicken, lamb, or even plant-based crumbles work wonderfully. Adjust cooking times slightly and consider using chicken or vegetable broth for lighter meats.
• Potato Preferences: Russet potatoes will give you a fluffier interior. Red potatoes hold their shape firmly. Sweet potatoes are a fantastic sweet-and-savory twist—just roast them separately as they cook faster.
• Spice It Up: Add a pinch of red pepper flakes with the garlic, or stir in a diced jalapeño. A teaspoon of cumin can add a warm, earthy note.
• Veggie Boost: Toss in diced carrots or bell peppers with the onions. Stir a handful of frozen peas or corn into the beef mixture just before adding the potatoes.
• The “Shepherd’s Pie” Remix: Transfer the beef mixture to a baking dish, top with your roasted potatoes (mashed with a little butter and milk), and bake until bubbly for a deconstructed classic.

Serving Ideas and Pairings

This dish is incredibly satisfying on its own, but a few simple additions can turn it into a feast.

I love to serve it in shallow bowls, maybe with a final sprinkle of fresh parsley for a bright pop of color. A dollop of sour cream or a shred of sharp cheddar cheese on top is never a bad idea.

For something green and crisp, a simple side salad with a tangy vinaigrette cuts through the richness perfectly. Think butter lettuce with a lemon-Dijon dressing.

If you’re feeding a crowd, buttery dinner rolls or a slice of crusty bread are essential for mopping up every last bit of sauce. And for a drink?

A robust red wine like a Malbec stands up to the heartiness, while a cold, malty ale is just as friendly. For a non-alcoholic pairing, sparkling water with a squeeze of lemon or a tart cherry juice works beautifully.

Storing Your Leftovers (If You Have Any!)

This dish stores and reheats like a dream, often tasting even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat with a tiny splash of broth or water to refresh the sauce.

You can also reheat individual portions in the microwave. I don’t recommend freezing the potatoes, as they can become grainy, but the seasoned beef mixture freezes beautifully for up to 3 months.

Why This Combo Just Works

Beyond the taste, there’s a beautiful practicality here. It’s affordable, accessible, and forgiving for cooks of any level. It’s a weeknight savior and a weekend comfort. It’s the meal you make when you don’t know what else to make, and it never, ever disappoints.

So, here’s to the simple things, the hearty plates, and the joy of cooking something truly good. I hope this recipe finds a regular spot in your kitchen, and becomes a story you tell with your own wooden spoon. Now, go get cooking.