Ingredients:

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
4 cups russet potatoes, peeled and sliced thinly
1 can (10.5 oz) cream of mushroom soup
1 cup beef broth
1 cup shredded cheddar cheese
1 cup frozen peas and carrots (or fresh)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil

Directions:

Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
Add the ground beef to the skillet and cook until browned. Drain any excess fat and season with salt, pepper, dried thyme, and dried oregano.
In a large bowl, combine the cream of mushroom soup and beef broth, mixing well.
In a greased 9×13-inch baking dish, layer half of the sliced potatoes. Season with salt and pepper.
Spread the cooked beef mixture over the potatoes, followed by the peas and carrots.
Pour the soup and broth mixture over the beef and vegetables.
Layer the remaining potatoes on top and season with additional salt and pepper.
Cover with aluminum foil and bake for 45 minutes.
Remove the foil, sprinkle shredded cheddar cheese over the top, and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is melted and bubbly.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

Kcal: 400 kcal per serving | Servings: 6 servings