Ingredients:

  • 2 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper
  • 1.5 lbs lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced small
  • 3 cloves garlic, minced
  • 1 cup low-sodium beef broth
  • 2 tbsp Greek yogurt
  • 1 tbsp tomato paste
  • 1 cup shredded sharp white cheddar (reduced-fat)
  • 1 tsp dried thyme
  • Fresh parsley for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes until the edges are mahogany-colored and crisp.
  2. Heat a skillet over medium-high heat. Add the ground beef and cook undisturbed for 3–4 minutes to develop a deep brown sear. Stir in the diced onions and carrots, sautéing until softened.
  3. Add the minced garlic and tomato paste to the beef mixture, stirring for 60 seconds until the paste darkens and becomes fragrant.
  4. Lower the heat to medium. Pour in the beef broth and stir in the Greek yogurt. Simmer for 5 minutes until the sauce thickens and clings to the beef.
  5. Combine the roasted potatoes and the beef mixture in a 9x13 inch baking dish. Top evenly with shredded reduced-fat white cheddar and dried thyme.
  6. Bake for an additional 15-20 minutes until the cheese is melted and bubbling. Garnish with fresh parsley before serving.