NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Beef

1 medium Sweet Potato

1 medium Carrot

0.5 cup Green Peas

0.5 medium Onion

2 cloves Garlic

1 tbsp Tomato Paste

0.25 cup Low-Sodium Beef Broth

0.25 cup Nonfat Greek Yogurt

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel and dice the sweet potato into chunks. Boil in lightly salted water until tender, about 15-20 minutes.

• 3

  Meanwhile, dice the carrot, onion, and mince the garlic.

• 4

  Heat olive oil in a skillet over medium heat. Add the diced onion and carrot, sautéing until softened, about 4-5 minutes.

• 5

  Add minced garlic and cook for an additional minute.

• 6

  Stir in the lean ground beef, breaking it apart, and cook until browned. Drain excess fat if necessary.

• 7

  Mix in tomato paste and low-sodium beef broth, allowing the mixture to simmer for 3-4 minutes.

• 8

  Gently fold in the green peas. Season with salt and pepper.

• 9

  Drain the sweet potato and mash it with nonfat Greek yogurt until smooth. Season lightly with salt and pepper as desired.

• 10

  Spread the beef and vegetable mixture evenly in an ovenproof dish. Top with the creamy sweet potato mash, spreading it out to cover the filling completely.

• 11

  Bake in the preheated oven for 10-12 minutes until everything is heated through and the topping is slightly golden.

• 12

  Remove from oven, let cool briefly, and serve warm.