Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

In a large skillet over medium heat, heat olive oil, add diced onion and sauté for 3–4 minutes.

Add minced garlic and cook for an additional 30 seconds.

Add the lean ground beef, cook for 5–7 minutes until browned.

Drain excess fat and season the mixture with paprika, oregano, salt, and pepper.

In a bowl, mix Greek yogurt, light sour cream, and cornstarch until smooth.

Spread half of the potatoes in the baking dish, followed by half the beef mixture, then half the creamy mixture and half the cheddar cheese.

Repeat the layering process with the remaining ingredients.

Pour the beef broth around the edges of the casserole.

Cover with foil and bake for 45 minutes.

Remove the foil and bake for an additional 15–20 minutes until cheese is golden.

Let it rest for 10 minutes and garnish with fresh parsley before serving.