Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 cups gold potatoes, peeled and cut into ½-inch cubes
  • 2 cups fresh spinach, roughly chopped
  • 1 cup diced carrots
  • ½ cup plain Greek yogurt
  • ¼ cup low-sodium beef broth
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ cup grated Parmesan cheese
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  2. Add the ground beef, pressing it flat. Leave it untouched for 3–4 minutes until a mahogany-colored crust forms.
  3. Break the meat apart and sauté with diced onions and carrots until the onions are translucent and the beef is fully browned.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Stir in the cubed potatoes. Cook for 5 minutes, allowing the edges of the potatoes to soften and absorb the beef drippings.
  6. Fold in the chopped spinach and cook just until the leaves begin to wilt.
  7. Turn the heat to low. Stir in the Greek yogurt, beef broth, paprika, and oregano. Mix until a velvety sauce coats everything evenly.
  8. Transfer the mixture to a 12x9 inch baking dish.
  9. Top with grated Parmesan cheese and bake until the topping is golden brown.
  10. Garnish with fresh parsley before serving.