Ingredients:

  • 1.5 lbs lean ground beef (90% lean)
  • 1 large yellow onion, finely diced
  • 2 large carrots, peeled and small-diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp all-purpose flour
  • 1.5 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup plain Greek yogurt
  • 1/4 cup low-fat milk
  • 2 tbsp unsalted butter
  • 1/2 tsp garlic powder

Instructions:

  1. Place cubed potatoes in a pot of cold salted water. Bring to a boil and cook for 12–15 minutes until tender. Drain and let steam for 2 minutes.
  2. Mash the potatoes with Greek yogurt, milk, butter, and garlic powder until smooth but firm. Set aside.
  3. In an oven-safe skillet over medium-high heat, sear the ground beef for 3 minutes without moving it to develop a crust. Break into crumbles and drain excess fat.
  4. Add onions and carrots to the skillet. Sauté for 5–7 minutes until translucent. Stir in garlic, thyme, salt, and pepper for 1 minute.
  5. Sprinkle flour over the mixture and cook for 2 minutes. Stir in beef broth and Worcestershire sauce, simmering until the gravy thickens.
  6. Stir in frozen peas. Spread the potato mash over the beef mixture, raking the surface with a fork to create ridges.
  7. Bake or broil until the potato topping is golden brown and the edges are bubbling.