NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 cup cremini mushrooms

1 medium yellow potato

0.25 cup non-fat Greek yogurt

0.25 cup frozen peas and carrots

0.25 cup yellow onion

1 clove garlic

1 tbsp tomato paste

0.5 cup low-sodium beef broth

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Peel and chop the potato into chunks, then boil in a pot of salted water until tender, about 12-15 minutes.

• 2

  While the potato boils, heat the avocado oil in a large skillet over medium heat.

• 3

  Add the diced yellow onion and minced garlic to the skillet, sautéing until fragrant and translucent.

• 4

  Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.

• 5

  Stir in the sliced mushrooms, frozen peas and carrots, tomato paste, and dried thyme, cooking for another 3 minutes.

• 6

  Pour in the beef broth and simmer the mixture for 5-7 minutes until the liquid has reduced and thickened into a light gravy.

• 7

  Drain the cooked potatoes and mash them thoroughly with the Greek yogurt, sea salt, and black pepper until smooth and creamy.

• 8

  Transfer the beef and vegetable mixture into a small oven-safe baking dish and spread the potato mash evenly over the top.

• 9

  Bake at 400°F (200°C) for 15 minutes, or until the potato topping is slightly crispy and golden brown.