Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups Yukon Gold potatoes, peeled and diced into 1/2 inch cubes
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 cup reduced-fat sharp cheddar cheese, shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-brown and slightly crisp at the edges.
  2. Stir in the diced onion and garlic, sautéing until the onion is translucent and aromatic.
  3. Stir in the tomato paste and smoked paprika, coating the beef thoroughly.
  4. Pour in the beef broth, scraping the bottom of the pan to release the browned bits. Add the diced potatoes and carrots, simmering for 8-10 minutes until the potatoes are barely tender.
  5. Fold in the frozen peas during the last 2 minutes of simmering.
  6. Transfer the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  7. Sprinkle the reduced-fat cheddar cheese evenly across the surface.
  8. Broil on high for 3-5 minutes until the cheese is bubbling and golden-brown. Remove from heat and garnish with fresh parsley.