Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 pound of lean ground beef to the pan. Using a wooden spoon, break the beef apart while it cooks, seasoning it with half of your spices. Sauté for about 5–7 minutes, until the beef is browned and no longer pink. Remove the beef from the skillet and set it aside.

In the same skillet, add the cubed Yukon Gold potatoes and sprinkle in the remaining spices. Pour in 1 cup of beef stock, ensuring the potatoes are just covered, and then cover the skillet with a lid. Cook for 8–10 minutes over medium heat, or until the potatoes are fork-tender and have absorbed some flavor.

Once the potatoes are tender, uncover the skillet and stir in 1 diced medium yellow onion and 1 diced red bell pepper. Sauté for about 4–5 minutes, or until the vegetables have softened and the onion becomes translucent.

Return the cooked ground beef to the skillet with the sautéed vegetables. Add 2 tablespoons of Worcestershire sauce and 1 tablespoon of Dijon mustard, stirring everything well to combine. Cook together for another 2–3 minutes.

Taste the mixture and adjust seasonings if necessary. Once everything is heated and combined, remove the skillet from the heat. Garnish the dish with chopped green onions before serving warm.