Beef Potato Casserole for 6 Servings

Instructions:

1. Place the skillet over medium-high heat. Add the lean ground beef, breaking it apart with a wooden spoon, and cook until the meat reaches a mahogany-colored sear and no pink remains.
2. Drain any excess liquid or fat from the skillet.
3. Stir in the diced onion and garlic, sautéing for 3-4 minutes until the onions are translucent.
4. Stir in the smoked paprika, thyme, salt, pepper, and beef broth. Simmer for 2 minutes until the liquid reduces to a thick glaze, then pour the mixture into the bottom of a 9x9 inch baking dish.
5. Place cubed potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer for 12-15 minutes until fork-tender.
6. Drain the potatoes thoroughly and let them steam in the colander for 2 minutes to remove excess moisture.
7. Return potatoes to the pot and mash until smooth. Fold in the skim milk, Greek yogurt, butter, and garlic powder until the texture is velvety.
8. Preheat oven to 400°F (200°C). Spoon the mashed potatoes over the beef layer, smoothing the top and using a fork to create ridges.
9. Evenly distribute the shredded mozzarella across the top.
10. Bake for 15-20 minutes, or until the cheese is bubbling and the potato ridges are golden-brown. Garnish with fresh parsley before serving.