Shipwreck Dinner
Dive into hearty comfort with this classic Shipwreck Dinner—a one-pot wonder that layers robust flavors and wholesome ingredients for a meal the whole family will love. Perfectly browned ground beef pairs with tender slices of russet potatoes, carrots, and celery, all simmered in a rich, savory sauce made from diced tomatoes, condensed tomato soup, and a splash of Worcestershire sauce for added depth. Topped with optional melted cheddar cheese and fresh parsley, this budget-friendly recipe is as easy to make as it is satisfying. Ready in just an hour with minimal prep, this versatile dish is perfect for busy weeknights or casual family meals. Both comforting and nutritious, Shipwreck Dinner is your go-to recipe for a stress-free, crowd-pleasing dinner!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium russet potatoes, peeled and sliced
- 2 large carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 14.5 ounces canned diced tomatoes
- 10.5 ounces condensed tomato soup
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup shredded cheddar cheese (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large skillet or Dutch oven, heat over medium-high heat and add the ground beef.
Cook the beef until browned, about 5-7 minutes, breaking it apart with a wooden spoon. Drain excess grease if needed.
Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Layer the sliced potatoes on top of the cooked beef mixture, followed by the sliced carrots and chopped celery.
In a medium bowl, combine the canned diced tomatoes, condensed tomato soup, water, Worcestershire sauce, salt, black pepper, and paprika. Mix well to create the sauce.
Pour the sauce evenly over the layered ingredients in the skillet or Dutch oven.
Cover the skillet with a lid and bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it cook for 35-40 minutes, or until the potatoes and carrots are tender.
Remove the lid and give the dish a gentle stir to combine the layers. Taste and adjust seasonings if needed.
Optional: Sprinkle shredded cheddar cheese over the top and cover again for 2-3 minutes, until the cheese melts.
Garnish with fresh parsley (if using) and serve hot.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 15.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 376 mg | 29% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
