Ingredients
- 2 pounds russet potatoes peeled and quartered
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 pound ground beef
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cloves garlic minced
- 1/4 cup beef broth
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. In a large pot, cover the potatoes with water and bring to a boil. Cook until tender, about 15 minutes; drain.
- While potatoes are cooking, heat olive oil in a skillet over medium heat. Add onions and cook until translucent. Add ground beef, 1/2 teaspoon salt, and pepper. Cook until beef is browned.
- Stir in thyme, garlic, and beef broth. Simmer until the liquid is reduced by half, then remove from heat.
- Mash the potatoes with butter, remaining salt, and milk until smooth.
- In a baking dish, layer half of the mashed potatoes, followed by the beef mixture, and then the remaining mashed potatoes. Top with shredded cheese.
- Bake for 20 minutes or until the cheese is melted and golden. Broil for 2-3 minutes for a crispier top if desired.
