Protein-Packed British Cottage Pie

Ingredients

• 1
  Greek yogurt (plain, full-fat)
  100 g
• 2
  Veal (raw)
  500 g
• 3
  Butter
  15 g
• 4
  Peas (raw)
  100 g
• 5
  Tomato paste
  30 g
• 6
  Carrots (raw)
  150 g
• 7
  Onions (raw)
  100 g
• 8
  Potatoes - White (raw)
  600 g
• 9
  salt, pepper, and dried thyme

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Boil the potatoes in salted water until very tender (about 15-20 minutes). Drain, then mash them with the butter, Greek yogurt, salt, and pepper until smooth.

3. 3

   In a large oven-proof skillet, sauté onions and carrots until softened.

4. 4

   Add the ground veal and cook until browned. Stir in tomato paste, peas, thyme, salt, and pepper. Add a splash of water if it needs a bit of gravy.

5. 5

   Spread the meat mixture evenly in the skillet (or transfer to a baking dish).

6. 6

   Spoon or pipe the mashed potatoes over the top of the meat in an even layer.

7. 7

   Bake for 20 minutes until the potato topping is lightly golden.

8. 8

   Divide into 4 servings for hearty meal prep.