Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 tbsp olive oil
  • 2 cups low-sodium beef broth
  • 2 tbsp all-purpose flour
  • 1/2 cup Greek yogurt
  • 1 tsp Worcestershire sauce
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Brown the lean ground beef in a skillet over medium-high heat without stirring constantly to allow a deep brown crust to develop.
  2. Add diced onions and garlic to the skillet, sautéing until the onions are translucent and aromatic.
  3. Stir in the smoked paprika, salt, and black pepper.
  4. Preheat the oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
  5. Arrange half of the thinly sliced potatoes in a single layer at the bottom of the baking dish.
  6. Spread the seasoned beef mixture evenly over the bottom layer of potatoes.
  7. Top with the remaining potato slices, overlapping them slightly like shingles.
  8. Whisk the flour into the beef broth until smooth, then stir in the Greek yogurt and Worcestershire sauce.
  9. Pour the savory binder evenly over the potato layers.
  10. Cover the dish with foil and bake for 20 minutes.
  11. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15–17 minutes until the cheese is bubbling and mahogany-colored.
  12. Garnish with chopped fresh parsley and let the casserole rest for 15 minutes before serving.