Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, small diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup plain Greek yogurt
  • 2 tbsp skim milk
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp garlic powder

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the beef, breaking it apart until browned. Stir in the onions and carrots, cooking until onions are translucent.
  2. Add garlic and thyme to the skillet, stirring for 60 seconds until fragrant.
  3. Stir in the tomato paste to coat the meat, then pour in the beef broth and bring to a simmer.
  4. Stir in the frozen peas and cook for 5–7 minutes until the sauce has thickened into a glossy glaze.
  5. While meat simmers, boil the potatoes in salted water until fork-tender. Drain and mash until smooth.
  6. Fold Greek yogurt, skim milk, parsley, and garlic powder into the mashed potatoes until velvety.
  7. Preheat oven to 400°F (200°C). Spoon the meat mixture evenly into 12 muffin cups.
  8. Top each cup with a generous dollop of potato mash and smooth the top with a spoon.
  9. Bake for 20–25 minutes until the potato peaks are golden brown.