Ingredients

The following ingredients have 4 Servings
  • 1 pound white or russet potatoes, (peeled and cut into about 1 inch chunks)
  • 1 pound ground beef
  • 1/2 medium onion (chopped (roughly 1/2 cup))
  • 1 garlic clove, (crushed or minced)
  • 3/4 cup tomato paste ((one 6-ounce can))
  • 1/4 cup Worcestershire sauce
  • 1 1/2 cups beef broth
  • 4 cups frozen mixed vegetables (or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans))
  • 1/4 cup Greek yogurt (or sour cream)
  • 1/4 cup milk
  • 1 teaspoon kosher salt
  • 1 cup shredded cheddar cheese, (divided)

Instruction

  • Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray.
  • Peel and cut the potatoes into about 1 inch cubes, and place the potatoes and a pinch of salt into a pot of cold water.
  • Cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender. 
  • While the potatoes are cooking, heat a skillet over medium heat.
  • Add the ground beef, onion, garlic, and a pinch of salt and pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease.
  • Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
  • While the meat mixture is simmering, drain the potatoes and return to the pot.
  • Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and 1 teaspoon salt to the potatoes. With a potato masher or hand mixer, mash to desired consistency.
  • Add the meat mixture to the prepared casserole dish, then top with the mashed potatoes and remaining cheese.
  • Bake for 30-35 minutes, or until heated through, and cheese and potatoes are slightly browned.