High Protein Ground Beef Potatoes (Printable Version)

A protein-rich blend of lean beef, potatoes, and vegetables for a hearty meal.

# What You'll Need:

→ Proteins

01 - 1.1 lb lean ground beef (at least 90% lean)

→ Vegetables

02 - 1.3 lb russet potatoes, diced into 1 cm cubes
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3.5 oz baby spinach, roughly chopped
07 - 2 tablespoons chopped fresh parsley

→ Pantry & Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon kosher salt
13 - ½ cup low-sodium beef broth

→ Optional Toppings

14 - ½ cup shredded reduced-fat cheddar cheese

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion and carrots; sauté for 3–4 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Increase heat to medium-high and add ground beef. Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
04 - Stir in potatoes, smoked paprika, thyme, salt, and black pepper. Cook for 2 minutes, stirring to coat evenly.
05 - Pour in beef broth. Cover, reduce heat to low, and simmer for 18–20 minutes, stirring occasionally, until potatoes are tender.
06 - Stir in baby spinach and cook for 1–2 minutes until wilted.
07 - Taste and adjust seasoning if needed.
08 - Sprinkle with shredded cheddar cheese, cover, and let cheese melt for 2 minutes before serving.
09 - Garnish with fresh parsley and serve hot.

# Expert Advice:

01 -
  • You get 33 grams of protein per serving without feeling weighed down like after a heavy steak dinner
  • The entire meal cooks in one skillet, which means less cleanup and more flavor as everything builds together
  • It reheats beautifully for meal prep, tasting even better the next day as the spices meld
02 -
  • Don't rush the potato step, this simmer time is what transforms raw cubes into tender, flavorful bites that soak up all the skillet juices
  • The lid is non-negotiable during the simmer, lifting it too often releases steam and extends cooking time significantly
  • Your skillet might look too dry initially, but trust that the vegetables release moisture as they cook
03 -
  • When dicing potatoes, aim for exactly 1 cm cubes, larger pieces take longer to cook while smaller ones disappear into the sauce
  • Preheat your broth slightly before adding it to the hot skillet, which helps maintain the cooking temperature

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