NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.5 medium Russet potato

0.25 cup yellow onion

0.5 cup frozen peas and carrots

0 tsp extra virgin olive oil

1 tbsp tomato paste

0.25 cup beef broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Peel and cube the Russet potato, then place in a pot of water and bring to a boil until fork-tender.

• 2

  While the potato cooks, heat the olive oil in a skillet over medium heat and sauté the diced yellow onion until translucent.

• 3

  Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until no longer pink.

• 4

  Stir in the tomato paste, garlic powder, sea salt, and black pepper, then pour in the beef broth to deglaze the pan.

• 5

  Add the frozen peas and carrots to the beef mixture and simmer for 5 minutes until the sauce thickens into a light gravy.

• 6

  Drain the cooked potatoes and mash them until smooth, adding a tablespoon of the beef broth if needed for a creamier texture.

• 7

  Transfer the beef and vegetable mixture into a small oven-safe baking dish or ramekin.

• 8

  Spread the mashed potatoes evenly over the top of the beef, using a fork to create small ridges for texture.

• 9

  Place the dish under the oven broiler for 3-5 minutes until the potato peaks are golden brown and crisp.

• 10

  Garnish with freshly chopped parsley and serve immediately.