Hey there, busy home cooks! Ever have those evenings where you crave something warm, hearty, and utterly comforting, but the thought of a sink full of dishes makes you groan? Well, get ready to meet your weeknight hero: the One-Pan Creamy Meat & Potato Skillet!
Those potatoes are perfectly tender while the meat stays flavorful. This isn’t just a quick fix for dinner; it’s a delicious, creamy, satisfying meal that uses minimal fuss.
It’s the kind of dish that feels like a warm hug after a long day. Grab your skillet, and let’s get cooking – it’s easier than you think!
Why You’ll Love This Recipe
- Ultimate Convenience: Cook and serve all in one pan, drastically cutting down on cleanup time.
- Seriously Fast: Ready in about 30-40 minutes, making it perfect for busy weeknights.
- Pure Comfort: The classic combination of meat, potatoes, and creamy sauce is deeply satisfying.
- Easy to Customize: Simple to toss in extra veggies or cheese (as per the original ingredients).
- Family Favorite: A crowd-pleasing dish that even picky eaters will enjoy.
One-Pan Creamy Meat & Potato Skillet Recipe
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Servings: 4-6
- Equipment: 1 large skillet (approx. 10-12 inch diameter)
Ingredients:
- 1 pound ground meat (beef, turkey, chicken, or pork)
- 12 small potatoes (or as many as you like), diced into bite-sized pieces
- 1 can cream soup (cream of mushroom, chicken, or celery—your choice)
- 3/4 cup milk (or substitute with water mixed with sour cream if you’re out of milk)
- Salt and pepper to taste
- Optional: Shredded cheese, fresh herbs (like parsley), or frozen veggies for extra flavor
Instructions:
Give Potatoes a Head Start:
- Heat your large skillet over medium heat. Add about 1-2 tablespoons of oil (if your meat is lean) or just use a little of the rendered fat later.
- Add the diced potatoes and cook, stirring occasionally, for about 5-7 minutes until they start to soften and get a little golden on the edges.
- This pre-cooking step is key to ensuring they become tender alongside the meat.
- If needed, add about 1/4 cup of water and cover the pan for 3-5 minutes to help them steam and cook faster.
Brown the Meat:
- Once the potatoes are slightly tender and looking good, push them to one side of the skillet or scoop them out temporarily if the pan is too full.
- Add the ground meat to the empty side. Break it up with a spoon and cook until fully browned. If there’s excess grease, carefully tilt the pan and spoon it out.
Combine and Get Creamy:
- Bring the potatoes back together with the browned meat (if you removed them). Stir well. Now, pour in the can of cream soup and the milk (or your water/sour cream mix).
- Give everything a good stir to coat the meat and potatoes evenly with the creamy sauce.
Simmer and Thicken:
- Reduce the heat to low or medium-low. Let the mixture gently simmer for another 5-7 minutes, stirring occasionally.
- The sauce will thicken, and all the lovely browned bits from the bottom of the pan (that’s flavor!) will loosen and incorporate into the sauce.
Season and Serve:
- Taste the dish and season generously with salt and pepper as needed. If using, sprinkle the shredded cheese over the top.
- You can cover the pan for a minute or two to help it melt or just let the residual heat do its magic. Finish with fresh herbs or cooked frozen veggies if you like. Serve hot!
Pro Tips
- Potato Power Play: The little secret to perfectly cooked potatoes in this one-pan wonder is giving them dedicated time on the heat before drowning them in the creamy sauce. Searing them slightly and then using a quick steam-and-cover method ensures they cook through beautifully.
- Don’t Fear the Fond: Those brown bits sticking to the bottom of the pan after browning the meat? That’s pure flavor gold! When you add the soup and milk, be sure to scrape the bottom of the pan with your spoon or spatula to loosen all that “fond.” It dissolves into the sauce, adding incredible depth.
- Layer Your Seasoning: Don’t wait until the very end to season. Sprinkle a little salt and pepper on the meat as it browns and potentially a tiny bit on the potatoes as they cook. Then, do your final seasoning check at the end after the sauce has thickened. Seasoning in layers builds a more complex flavor profile.
- Consistency is Key for Potatoes: Try to dice your potatoes into roughly the same size pieces. This helps ensure they all cook at the same rate, so you don’t end up with some hard chunks and some mushy ones.
One-Pan Creamy Meat & Potato Skillet
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 pound ground meat (beef, turkey, chicken, or pork)
- 12 small potatoes (or as many as you like), diced into bite-sized pieces
- 1 can cream soup (cream of mushroom, chicken, or celery—your choice)
- 3/4 cup milk (or substitute with water mixed with sour cream if you’re out of milk)
- Salt and pepper to taste
- Optional: Shredded cheese, fresh herbs (like parsley), or frozen veggies for extra flavor
Instructions
Give Potatoes a Head Start:
- Heat your large skillet over medium heat. Add about 1-2 tablespoons of oil (if your meat is lean) or just use a little of the rendered fat later.
- Add the diced potatoes and cook, stirring occasionally, for about 5-7 minutes until they start to soften and get a little golden on the edges.
- This pre-cooking step is key to ensuring they become tender alongside the meat.
- If needed, add about 1/4 cup of water and cover the pan for 3-5 minutes to help them steam and cook faster.
Brown the Meat:
- Once the potatoes are slightly tender and looking good, push them to one side of the skillet or scoop them out temporarily if the pan is too full.
- Add the ground meat to the empty side. Break it up with a spoon and cook until fully browned. If there’s excess grease, carefully tilt the pan and spoon it out.
Combine and Get Creamy:
- Bring the potatoes back together with the browned meat (if you removed them). Stir well. Now, pour in the can of cream soup and the milk (or your water/sour cream mix).
- Give everything a good stir to coat the meat and potatoes evenly with the creamy sauce.
Simmer and Thicken:
- Reduce the heat to low or medium-low. Let the mixture gently simmer for another 5-7 minutes, stirring occasionally.
- The sauce will thicken, and all the lovely browned bits from the bottom of the pan (that’s flavor!) will loosen and incorporate into the sauce.
Season and Serve:
- Taste the dish and season generously with salt and pepper as needed. If using, sprinkle the shredded cheese over the top.
- You can cover the pan for a minute or two to help it melt or just let the residual heat do its magic. Finish with fresh herbs or cooked frozen veggies if you like. Serve hot!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
