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


  1. Preheat oven to 400° and lightly spray a 9×13 casserole dish with olive oil.
  2. 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.
  3. Meanwhile, heat a large pan over medium heat, and spray with olive oil. Add the onions and cook until soft, about 10 minutes.
  4. 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.
  5. Mix in the Worcestershire sauce and beef broth. Bring to a simmer, then reduce heat to low. Cook uncovered for 10 minutes.
  6. 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.
  7. 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.
  8. In an even layer, spread the beef and vegetables mixture in the prepared casserole dish.
  9. Spread the mashed potatoes over the top of the ground beef, and sprinkle the top with cheese.
  10. 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.