Savory Creamy Mushroom and Ground Beef Bake with Cheese

Ingredients:

500g (1 lb) ground beef

300g (10 oz) mushrooms, sliced

1 medium onion, finely chopped

2 cloves garlic, minced

2 tbsp olive oil or butter

200ml (¾ cup) heavy cream

100ml (⅓ cup) beef broth

1 tsp Worcestershire sauce

1 tsp dried thyme (or Italian seasoning)

½ tsp smoked paprika

Salt and pepper, to taste

150g (1½ cups) shredded mozzarella cheese

50g (½ cup) grated Parmesan

Fresh parsley, for garnish

Instructions:

Preheat oven to 180°C (350°F).

Cook the beef:

In a large skillet over medium-high heat, add 1 tbsp olive oil. Brown the ground beef until cooked through. Season with salt and pepper. Remove and set aside.

Sauté vegetables:

In the same skillet, add another 1 tbsp olive oil or butter. Sauté the chopped onions until soft and translucent, about 3 minutes. Add garlic and cook for 1 minute. Add sliced mushrooms and cook until softened and most of the liquid has evaporated.

Add seasonings:

Stir in thyme, smoked paprika, Worcestershire sauce, and a bit more salt and pepper.

Make it creamy:

Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and simmer for 3–5 minutes until slightly thickened.

Combine beef and sauce:

Return the cooked ground beef to the skillet. Stir to combine with the creamy mushroom mixture. Adjust seasoning if needed.

Assemble the bake:

Transfer everything into a greased baking dish. Sprinkle mozzarella and Parmesan evenly over the top.

Bake for 20–25 minutes, or until the cheese is melted, golden, and bubbly.

Garnish with fresh chopped parsley before serving.