Step 1

Place a large ovenproof skillet (ideally a cast iron skillet) over medium-high heat.   When it’s hot add in the ground beef. Break the meat up with a wooden spoon and season lightly with salt and pepper.

Step 2

Strain the meat when it’s browned using a sieve to get rid of the excess fat.

Step 3

Return the cooked beef to the pan and place over medium-high heat and add in the mushrooms and onion; season with salt and pepper.   Sauté for about 5-7 minutes until the onions start to brown and the mushrooms give off their water.

Step 4

Add the garlic and rice, sauté for about 30 seconds constantly stirring and then add in the white wine.

Step 5

Whisk together the stock, milk, flour and thyme and then add it to the pan (after letting the white wine cook out for about a minute).

Step 6

Let the sauce boil and thicken (about 3-4 minutes).

Step 7

Add the Dijon mustard, half the cheddar, the 1/2 tsp salt and 1/4 tsp pepper; mix well.

Step 8

Add the in the broccoli florets and mix well to incorporate.

Step 9

Bring the pan to a boil and then drop the heat to low, cover the pan and let it simmer for 20 minutes.

Step 10

Preheat your broiler.

Step 11

After the 20 minutes, taste and adjust seasoning.

Step 12

Top the pan with the remaining half cup of cheddar.

Step 13

Place the pan under the broiler until the cheese in bubbling and slightly browned.

Step 14

Serve immediately.