A comforting one-pan meal that comes together in 30 minutes or less! With just a few ingredients, versatility is the game with this simple, hearty dish that is perfect for the season.
Pair with a piece of whole grain naan to amp up the comfort food vibe, or a side salad for a lighter balance.
Variations
Feel free to experiment with additional veggies like carrots, sweet potato, or even adding kale towards the end! Be aware the cooking times might be different for each, and sweeter veggies might change the overall flavor profile a bit.
Substitutions
Protein – Sub the ground beef with a ground protein of your choice such as turkey, pork, or chicken (I recommend draining higher fat beef and pork after cooking).
Seasoning – Swap the lemon pepper for steakhouse seasoning.
Tips
This recipe works best cooked in a non-stick skillet. If you are using stainless steel, you might need to use a little more oil for the veggies or cook at a slightly lower heat so that they don’t stick to the pan or get too brown.
Storage
Keep leftovers in an airtight container in the fridge for 2-3 days or freeze for up to three months. Freezing alters the texture of the mushrooms slightly.
Mince, Mushroom, and Potato Skillet
Equipment
- 1 10-inch skillet non-stick or stainless
- spatula
- cutting board
- knife
- bowl
Ingredients
- 1 pound ground beef or ground meat of choice
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon neutral flavored oil
- 1 medium or large Yukon gold potato cut into ½-inch cubes
- 8 ounces cremini mushrooms sliced
- 1 tablespoon lemon pepper seasoning more to taste
Instructions
- In a 10-inch skillet, place your meat, break it up with a spatula, season with the salt and pepper, and cook on medium to medium high until browned or cooked through, 5-7 minutes. If you are using stainless steel, it can help to add a little oil if you are cooking poultry. Drain excess fat from the pan, leaving a little bit for the next step. Remove the meat from the pan and set aside in a bowl.
- Set the heat to medium. If there’s no fat from the meat left in the pan, add the oil. Add the potatoes to the pan and saute until they become just soft, not mushy, about 5 minutes.
- Add in the mushrooms and saute for 3-4 minutes. They should still be slightly firm, keep an eye on them to make sure they don’t start to wilt or get mushy.
- Add the meat back in and stir to combine ingredients.
- Add in the lemon pepper seasoning and stir to combine, continue to cook on medium heat for another 1-2 minutes.
- Taste and add additional seasoning or salt and pepper as desired.
- Divide into portions and serve immediately, or store in the fridge in an airtight container for 2-3 days.
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