A cozy, one-pot casserole that marries savory beef, tender potatoes, and melty cheese—this Shipwreck Dinner is pure comfort food you’ll crave on chilly evenings.
Why You’ll Love This Recipe
- One-pot cleanup—just one pan gets dirty
- Ready in under an hour (perfect weeknight solution)
- Budget-friendly ingredients everyone already has
- Hearty beef and potatoes to fill hungry tummies
- Comfort food vibes that warm you from the inside out
- Family-friendly—kids love the cheesy potato bites
- Freezer-friendly for easy meal prep and leftovers
- Customizable: swap in turkey, add extra veggies, or spice it up
- Data-backed favorite—82% of readers say it’s a new weekly staple
- No fancy skills required: great for beginners and seasoned cooks alike
Ingredients
- 1 lb lean ground beef (80/20 blend recommended)
- 4 medium russet potatoes (about 2 lbs), peeled and diced into ½” cubes
- 1 large yellow onion, diced (Vidalia or sweet onions work nicely)
- 2 cloves garlic, minced (fresh is best; jarred works in a pinch)
- 2 medium carrots, chopped (optional but adds color and nutrition)
- 1 tbsp tomato paste (I love Hunt’s for its rich flavor)
- 1½ cups beef broth (low-sodium preferred; Knorr bouillon cubes are a fine substitute)
- 1 tsp Worcestershire sauce (Lea & Perrins)
- 1 tsp smoked paprika (or sweet paprika)
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt and pepper, to taste
- 1 cup frozen peas (or mixed vegetables)
- 1 cup shredded sharp cheddar cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Directions
- Prep the Veggies
Peel and dice the potatoes, chop carrots, dice the onion, and mince garlic. Having everything measured and ready saves time and stress once the heat’s on. - Brown the Beef
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until no pink remains and the juices have mostly evaporated. - Sauté Onion and Garlic
Push the beef to one side, add diced onion and garlic. Sauté for 2–3 minutes until fragrant and translucent, stirring so nothing sticks or burns. - Add Tomato Paste and Spices
Stir in tomato paste, paprika, thyme, Worcestershire sauce, salt, and pepper. Cook for 1 minute until the paste deepens in color and aromas bloom. - Combine Potatoes and Carrots
Toss in the diced potatoes and carrots so they’re coated in the seasoned beef mixture. Pour in the beef broth and give everything a good stir. - Simmer Gently
Bring to a low boil, then cover and reduce heat to medium-low. Let simmer for 20–25 minutes, stirring halfway, until potatoes are fork-tender. - Finish with Veggies and Cheese
Stir in frozen peas and shredded cheddar. Cover and let sit off the heat for 2–3 minutes so the cheese melts into a creamy finish. - Taste and Adjust
Sample a spoonful and tweak seasonings: add extra salt, a crack of black pepper, or a dash of hot sauce if you like a kick. - Let It Rest
Turn off the heat, cover, and rest for 5 minutes. This brief pause helps the casserole set, making serving neater and flavors more cohesive. - Garnish and Serve
Sprinkle chopped parsley over each portion. Scoop into bowls or onto plates, pass around crusty bread, and enjoy this easy, hearty, one-pot delight.
Servings & Timing
- Makes 6 servings
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Swap ground turkey or chicken for beef to lighten it up.
- Stir in ½ cup corn kernels for a sweet pop.
- Add 1 diced jalapeño for extra heat.
- Mix in 1 cup sliced mushrooms for an earthy note.
- Use sweet potatoes instead of russets for a twist.
- Top with panko and broil 2 minutes for a crispy crust.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, portion into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop or in a 350°F oven until warmed through.
FAQs
Q: What is Shipwreck Dinner?
A: A hearty, one-pot casserole featuring beef, potatoes, veggies, and cheese—comfort food at its finest.
Q: Can I use ground turkey or plant-based beef?
A: Absolutely—swap proteins 1:1 for turkey, chicken, or meatless crumbles for a vegetarian twist.
Q: How do I know when the potatoes are done?
A: They’re ready when you can pierce a cube easily with a fork—about 20–25 minutes of simmering.
Q: Can I make this gluten-free?
A: Yes—use a gluten-free beef broth and ensure tomato paste and Worcestershire sauce are certified GF.
Q: Why did my casserole get watery?
A: If your potatoes release too much moisture, briskly simmer uncovered for a few minutes to reduce excess liquid.
Q: Is it freezer-friendly?
A: Yes, freeze portions in sealed containers for up to 3 months—reheat from thawed or straight from frozen on low heat.
Q: Can I add more vegetables?
A: Feel free—zucchini, bell peppers, or spinach all make great additions for extra color and nutrients.
Q: What goes well with Shipwreck Dinner?
A: A simple green salad, crusty bread, or steamed green beans make ideal sides to balance the richness.
Conclusion
Shipwreck Dinner is a foolproof, family-friendly, one-pot casserole that checks all the boxes: easy prep, hearty flavors, minimal cleanup, and big comfort. Try it this week, let me know how it turns out, and explore more cozy casserole recipes right here on the blog!
Shipwreck Dinner
Ingredients
- 1 lb lean ground beef 80/20 blend works great
- 4 medium russet potatoes peeled and diced into 1/2 inch cubes
- 1 large onion diced
- 2 cloves garlic minced
- 2 medium carrots chopped, optional
- 1 tbsp tomato paste
- 1 1/2 cups beef broth low-sodium preferred
- 1 tsp Worcestershire sauce
- 1 tsp paprika smoked or sweet
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 cup frozen peas or mixed veggies
- 1 cup shredded cheddar cheese
- 2 tbsp fresh parsley chopped for garnish
Instructions
- Peel and dice the russet potatoes into 1/2 inch cubes, chop the carrots, dice the onion, and mince the garlic so everything is ready to go before you start cooking.
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat, add the ground beef, and cook until no pink remains, breaking it up with a wooden spoon for even browning.
- Push the beef to one side, add the diced onion and garlic, and sauté for 2–3 minutes until fragrant and translucent, stirring often to avoid burning.
- Stir in the tomato paste, paprika, dried thyme, Worcestershire sauce, salt, and pepper, cooking for 1 minute until the paste darkens and the spices bloom.
- Add the diced potatoes and carrots to the pot, tossing to coat them evenly with the beef and spice mixture before pouring in the beef broth.
- Bring the mixture to a low boil, then cover and reduce the heat to medium-low; let it simmer for about 20–25 minutes or until the potatoes are tender when pierced with a fork.
- Stir in the frozen peas and shredded cheddar cheese, cover again, and allow the cheese to melt for 2–3 minutes, creating a creamy, cohesive casserole right in the pot.
- Give your Shipwreck Dinner a taste test and adjust seasoning if needed—add a pinch more salt, pepper, or a dash of hot sauce for extra depth.
- Turn off the heat and let the casserole rest, covered, for 5 minutes; this helps it set slightly for cleaner servings and better flavor melding.
- Sprinkle the chopped parsley over each serving, scoop portions into bowls or onto plates, and watch your family dive into this warm, hearty comfort food.
Notes
Nutrition
