Ingredients:

  • 1 lb lean ground lamb or ground beef
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • ½ cup low-fat Greek yogurt or milk
  • 2 tbsp unsalted butter
  • ½ tsp garlic powder
  • Salt and black pepper to taste

Instructions:

  1. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat.
  2. Add the ground lamb or beef, cooking until the meat is browned and the edges are crisp. Drain excess fat.
  3. Stir in the diced onion, carrots, and celery, sautéing until the vegetables soften and become translucent.
  4. Mix in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
  5. Pour in the beef broth, Worcestershire sauce, and thyme; simmer until the liquid reduces by half and becomes a thick, glossy glaze.
  6. Stir in the frozen peas at the end of the skillet phase to keep them bright in color.
  7. While the meat simmers, boil the peeled and cubed potatoes in salted water until tender and easily pierced by a fork. Drain, reserving ¼ cup of the cooking water.
  8. Mash the potatoes with butter, Greek yogurt, and garlic powder until smooth and velvety.
  9. Spread the mashed potatoes evenly over the meat mixture, using a fork to create ridges on the surface.
  10. Bake at 400°F (200°C) for 20 minutes, or until the peaks are golden brown and the gravy bubbles up around the edges.