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Potato layer


-Six medium potatoes, peeled and cut in halves

-1/4 cup plain Greek yogurt

-1/2 cup milk

-Two Tbsp butter

–  tsp garlic powder

-salt and pepper to taste

Beef Layer


-2 tbsp olive oil

-1 large onion, diced

-2 carrots, peeled and diced

-3 cloves garlic, minced

-2 cups mushrooms, diced

-1 ½ lb lean ground beef

-1 tsp marjoram

-1/2 tsp thyme

-3 tbsp flour

-1 ½ cup beef stock

-2 tbsp tomato paste

-1 cup corn

-1 cup frozen peas

-salt and pepper to taste


Step 1: Mashed potato layer

  • In a large pot, boil potatoes until soft and drain water.
  • Place pot of potatoes back onto stove top on low heat, add plain yogurt, milk, butter and garlic powder and mash together until potatoes are smooth.
  • Season with salt and pepper to taste.

Step 2: Ground beef layer

  • In a separate large saucepan, add olive oil and sauté onion, garlic, and carrots for 3-4 min on high heat. Add mushrooms and cook for another 5-6 minutes or until mushrooms soften.
  • Transfer sauteed vegetables onto a separate plate and place pan back onto stove top. Cook ground beef on medium high heat in the same pan, breaking it up with a wooden spoon and cook until meat is brown. Return cooked vegetables into ground beef and mix in marjoram and thyme.
  • Sprinkle flour, pour in beef stock and stir in tomato paste until well combined. Simmer on medium high heat for 6 min. Add frozen corn and peas and cook for another 2 min.

Step 3: Putting it all together

  • In an oven safe Pyrex dish (12 x 8-inch) or large cast iron pan, spread ground beef mixture evenly at the bottom of the dish. Top with a spoonful of mashed potato and spread evenly to create a second layer.
  • Bake on 400 degrees for 20-25 minutes and garnish with fresh parsley if desired.

Recipe curated by Tamara Sarkisian, RD ( as part of Heart Health Month. Read the full story here.

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