NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.5 medium Russet potato

0 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Frozen peas

1 clove Garlic

1 tbsp Tomato paste

0.25 cup Low-sodium beef broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel the potato and slice it into very thin rounds; parboil the slices in a pot of boiling salted water for 5 minutes until slightly tender, then drain and set aside.

• 3

  Heat the olive oil in a large oven-safe skillet over medium heat.

• 4

  Add the diced onion, diced carrots, and minced garlic to the skillet, sautéing for 4-5 minutes until the vegetables begin to soften.

• 5

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

• 6

  Stir in the tomato paste, sea salt, black pepper, and dried thyme, then pour in the beef broth and simmer for 3 minutes until the liquid reduces slightly.

• 7

  Fold in the frozen peas and remove the skillet from the heat.

• 8

  Arrange the parboiled potato slices over the top of the beef mixture in an overlapping circular pattern.

• 9

  Place the skillet in the oven and bake for 20-25 minutes, or until the potatoes are tender and the edges have turned golden and crisp.