Ingredients:

  • 1 lb lean ground beef (90% lean or higher)
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, finely diced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups potatoes, peeled and cut into 1/2-inch cubes
  • 1 1/2 cups low-sodium beef broth
  • 1 cup frozen peas
  • 1 1/2 cups reduced-fat shredded mozzarella or sharp cheddar
  • 1 tsp paprika
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in an oven-safe skillet over medium-high heat. Add the ground beef and cook until it reaches a deep brown color.
  2. Add the diced onions and carrots, sautéing for 3–4 minutes until the onions are translucent and the beef smells fragrant. Stir in the minced garlic for the final 30 seconds.
  3. Stir in the tomato paste, oregano, salt, and pepper, coating the beef evenly.
  4. Add the cubed potatoes and pour in the beef broth. Bring to a simmer, then cover with a lid and cook for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
  5. Stir in the frozen peas during the last 2 minutes of simmering.
  6. Preheat your oven broiler. Remove the lid and sprinkle the shredded cheese evenly across the top, dusting with paprika.
  7. Place the skillet under the broiler for 2–4 minutes until the cheese is bubbling and has developed mahogany-colored edges. Garnish with fresh parsley before serving.