Name: Beef mince shepherd's pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz 95% lean ground beef, raw; 5 oz Yukon Gold potatoes, peeled and cut into 1-inch pieces; 3/4 medium carrots, diced; 1/3 cup yellow onion, diced; 2 tbsp frozen peas; 2 cloves garlic, minced; 1 tbsp tomato paste; 1/3 cup reduced-sodium beef broth; 3/4 tsp Worcestershire sauce; 1 tsp dried thyme; 2 tbsp nonfat Greek yogurt; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 20 min · Cook 30 min

Place the potatoes in a saucepan and cover with the water and half the salt. Bring to a boil on the stove and cook for 15 minutes until very tender. Meanwhile, preheat your oven to 400°F.
While the potatoes cook, heat an oven-safe skillet over medium heat. Add the ground beef, onion, and carrots. Cook, breaking up the meat with a spoon, for 8 minutes until the beef is browned and the vegetables begin to soften. Done when browned and opaque in the center, 160°F.
Stir the garlic, tomato paste, thyme, remaining salt, pepper, beef broth, and Worcestershire sauce into the skillet. Simmer for 10 minutes until the sauce has thickened and coats the meat. Stir in the frozen peas.
Before draining the potatoes, reserve 2 tablespoons of the cooking water. Drain the potatoes and return them to the pot. Add the Greek yogurt and the reserved water, then mash until smooth and creamy.
Spread the mashed potatoes evenly over the beef mixture in the skillet, using a fork to create ridges on the surface. Bake for 12 minutes until the potato topping is lightly golden and the filling is bubbling.

Nutrition

Ingredients

Instructions

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