1 lb lean ground beef (you can also use ground turkey or chicken)
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup frozen peas
1 cup beef or vegetable broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 tablespoon olive oil
For the mashed potato topping:
1.5 lbs potatoes, peeled and cubed
1/4 cup non-fat Greek yogurt
Salt and pepper to taste
Instructions:
1. Prepare the filling:
Heat olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.
Add minced garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in tomato paste and Worcestershire sauce. Cook for 1-2 minutes.
Add beef or vegetable broth and frozen peas. Bring to a simmer and cook for about 10-15 minutes until the mixture thickens slightly. Season with salt and pepper to taste.
2. Prepare the mashed potato topping:
While the filling is simmering, place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Mash them using a potato masher or fork.
Stir in the non-fat Greek yogurt until well combined. Season with salt and pepper to taste.
3. Assemble the Shepherd’s Pie:
Preheat your oven to 400°F (200°C).
Transfer the beef filling into a baking dish or individual ramekins.
Spread the mashed potatoes over the top of the filling, covering it completely.
Use a fork to create some texture on the surface of the mashed potatoes, if desired.
Place the baking dish in the preheated oven and bake for about 20-25 minutes until the mashed potatoes are golden brown on top and the filling is bubbly around the edges.
Remove from the oven and let it cool for a few minutes before serving.
