Ingredients

The following ingredients have 4 Servings
  • 3 Cups Diced Russet Potatoes (4-5 Small or 2-3 Medium)
  • 2 teaspoons Olive Oil
  • 1 Cup Small Diced Carrots
  • 1 Medium Onion (Diced)
  • 1 Medium Bell Pepper (Diced)
  • 1 Pound Ground Beef
  • Salt & Pepper (to taste)
  • 2 Cloves Garlic (Minced)
  • 2 teaspoons Worcestershire Sauce
  • 3 Cups Beef Broth
  • 4 Ounces Cream Cheese
  • 2 Cups Shredded Cheese

Instruction

  • Dice the potatoes into small chunks about 1/4-12 inch, set aside.
  • Heat the olive oil in a large, deep pan over medium-high heat.
  • Add the diced carrots, onion, bell pepper, beef, salt & pepper to taste, garlic, and Worcestershire sauce.
  • Cook, stirring around constantly for about 5-6 minutes until the beef is no longer pink.
  • Drain any remaining liquid and grease from the pan and return the meat and vegetable mixture back to your pan on the stove.
  • Add the potatoes and beef broth to the pan. Use a spoon to push the potatoes down until covered by the liquid as much as possible.
  • Reduce the heat on the stove to medium-low, simmer uncovered for 10-15 minutes, just until potatoes are fork tender.
  • Remove pan from heat, stir in the cream cheese, and 1/2 of the shredded cheese.
  • Top the beef and potatoes with the remaining cheese. Place a lid on the pan and allow to sit for 2-3 minutes until cheese is melted.