Ingredients:

  • 1 lb (450g) Lean ground beef (90/10 lean ratio)
  • 1 large Onion, finely diced (approx. 150g)
  • 2 large Carrots, peeled and diced (approx. 120g)
  • 1 cup (150g) Frozen peas
  • 2 cloves Garlic, minced
  • 2 tbsp (30g) Tomato paste
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 cup (240ml) Low-sodium beef bone broth
  • 1 tsp (1g) Dried thyme
  • 1 tbsp (8g) All-purpose flour
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
  • 1/2 cup (120g) Plain Greek yogurt (2%)
  • 2 tbsp (30g) Unsalted butter
  • 1 large Egg yolk
  • 1/4 cup (60ml) Reserved potato water
  • 1/2 tsp (1g) Garlic powder
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Place cubed potatoes in a pot of cold salted water. Bring to a boil and cook for 15 minutes until fork-tender.
  2. While potatoes boil, heat a large oven-safe skillet over medium-high heat. Add the ground beef, breaking into large chunks. Sear undisturbed for 2-3 minutes to develop a crust before breaking it down. Drain excess fat, leaving 1 tablespoon in the pan.
  3. Add the diced onions and carrots to the skillet. Sauté for 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste darkens slightly.
  4. Sprinkle the flour over the meat and vegetables, stirring to coat. Gradually pour in the beef bone broth and Worcestershire sauce. Add thyme, salt, and pepper. Simmer for 5 minutes until thickened, then stir in the frozen peas.
  5. Drain the potatoes, reserving 1/4 cup of the cooking water. Mash the potatoes with Greek yogurt, butter, egg yolk, garlic powder, and the reserved water until smooth and velvety.
  6. Spread the potato mash evenly over the meat filling. Use a fork to rake the surface, creating ridges and peaks.
  7. Place the skillet under a broiler for 3-5 minutes, or bake at 400°F (200°C) for 20 minutes, until the potato peaks are golden-brown and crispy.