Ingredients (6 servings)
- Olive oil spray
- 3 large potatoes peeled and quartered
- 1 onion chopped
- 2 cups frozen vegetables (carrots, corn, peas)
- 1 pound lean ground beef
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt divided
- ½ teaspoon pepper divided
- ¼ cup unsweetened almond milk
- ¼ cup 0% Greek Yogurt
- 3 tablespoons grated gruyere cheese
- Preheat oven to 400° and lightly spray a 9×13 casserole dish with olive oil.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until fork tender, about 20 minutes.
- Meanwhile, heat a large pan over medium heat, and spray with olive oil. Add the onions and cook until soft, about 10 minutes.
- Add ground beef to the pan with the onions and cook until no longer pink (about 5 minutes). Add in vegetables, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and mix together.
- Mix in the Worcestershire sauce and beef broth. Bring to a simmer, then reduce heat to low. Cook uncovered for 10 minutes.
- When the potatoes are done cooking, reserve a cup of potato water (use a coffee cup to dip in and remove water) and set aside.
- Drain the potatoes and add back to the pot. Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, almond milk, Greek Yogurt, and 1/8 cup of the potato water. Mash with a potato masher, adding more potato water as needed to thin the potatoes.
- In an even layer, spread the beef and vegetables mixture in the prepared casserole dish.
- Spread the mashed potatoes over the top of the ground beef, and sprinkle the top with cheese.
- Move to the oven and bake for 30 minutes, until browned and bubbling. If necessary, broil for the last 2 minutes to help brown the potatoes.
Nutrition per one cup serving: Calories: 215kcal; Carbohydrates: 40.2g; Protein: 10.1g; Fat: 1.8g; Saturated Fat 0.8g; Cholesterol: 5mg; Sodium: 524mg; Potassium: 949mg; Fiber: 7.6g; Sugar 6.2g; Calcium 124mg.