Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 lbs Russet or Yukon Gold potatoes, peeled and sliced into 1/8 inch rounds
  • 1/2 tsp salt
  • 2 cups beef broth, low sodium
  • 1/2 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tsp Worcestershire sauce
  • 2 cups sharp cheddar cheese, shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add ground beef and cook until browned and mahogany-colored, breaking it into small crumbles.
  3. Stir in the diced onion and cook for 3–4 minutes until translucent.
  4. Add minced garlic, smoked paprika, salt, and pepper. Cook for another 60 seconds until the garlic smells nutty and fragrant. Remove from heat.
  5. In a small bowl, whisk together the flour and a small amount of the beef broth to create a smooth paste.
  6. Slowly whisk in the remaining beef broth, sour cream, and Worcestershire sauce until the mixture is smooth and cohesive.
  7. Preheat your oven to 375°F (190°C). Grease your 9x13 baking dish.
  8. Arrange half of the sliced potatoes in the bottom of the dish and season with salt.
  9. Spread the cooked ground beef mixture evenly over the first layer of potatoes.
  10. Arrange the remaining sliced potatoes on top of the beef layer.
  11. Pour the creamy beef sauce evenly over the top of the potatoes.
  12. Sprinkle the shredded cheddar cheese over the top of the dish.
  13. Bake for 70 minutes, or until the potatoes are tender and the cheese is bubbling and golden brown.
  14. Garnish with chopped fresh parsley before serving.