Ingredients:

  • 1.5 lbs lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 medium carrots, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/4 cup low-fat milk
  • 2 tbsp plain Greek yogurt
  • 2 tbsp unsalted butter
  • 1/2 tsp salt

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink. Drain any excess fat.
  2. Stir in the diced onions and carrots, sautéing for 5-7 minutes until the vegetables soften and the beef develops a deep brown color.
  3. Add minced garlic and tomato paste, cooking for an additional 2 minutes until the paste is fragrant and concentrated.
  4. Pour in the beef broth and dried thyme. Scrape the bottom of the pan to release the browned bits. Lower the heat and simmer for 10-15 minutes until the liquid has reduced by half and thickened.
  5. Fold in the frozen peas and remove from heat.
  6. While the beef mixture simmers, boil the cubed potatoes in salted water for about 15 minutes until tender.
  7. Drain the potatoes and mash them with low-fat milk, Greek yogurt, and butter until smooth.
  8. Spread the beef mixture evenly into a 9x9 inch baking dish. Spoon the mashed potatoes over the top and smooth with a fork to create peaks and ridges.
  9. Bake at 400°F (200°C) for 20-25 minutes until the potato topping is mahogany-colored and crisp.