Potato and Ground Beef Skillet

In a time when I think we could all use some comfort, this hearty but easy dish comes to the rescue. It has potatoes, meat, cheese and wine…what more could you want?

Ingredients

1 pound of ground beef

1 small onion chopped

1 cup frozen peas

2 carrots chopped

4 yukon gold potatoes sliced thin

1/2 cup grated parmigiano cheese

2 tablespoons evoo

salt and pepper to taste

1/2 teaspoon rosemary

1/2 cup marsala wine

2 tablespoons flour

1/2 cup chicken or beef stock

Directions

In a small pot, add your potato slices and cover with water. Bring to a boil, uncovered and cook for 5-7 minutes until slices are tender but not mushy. Drain them and let them cool.

In a skillet cook the ground beef until no longer pink. NOTE: Use a skillet that can go in the oven

Remove the ground beef from the skillet and set aside.

Add carrots, onion, peas, rosemary, salt, pepper, flour, wine and stock to the skillet. Cook covered for 15 minutes.

Uncover and add the ground beef back in. Cover and cook another 10 minutes on low heat. If it looks too dry add more stock.

Uncover and turn off the heat. Lay your potato slices over the top to cover the mixture.

Brush the potatoes with olive oil and sprinkle the top with parmigiano.

Broil for 5-6 minutes or until the top gets nice and golden brown.

Buon appetito!