healthy skillet shepherd’s pie

INGREDIENTS

1 1/2 lb

thin-skinned potatoes, peeled and cut into 1 ½-inch chunks (about 3 medium)

1 1/4 tsp

salt, divided

1/3 cup

low-fat buttermilk

2 tbsp

unsalted butter

1/4 tsp

ground pepper, preferably white pepper

1 tbsp

avocado oil or organic canola oil

1 lb

lean ground beef, preferably 93% lean grass fed

3 cloves

garlic, finely chopped

large onion, diced

carrot, peeled and finely chopped

stalk celery, finely chopped

1 tsp

paprika, plus more for garnish

1/2 tsp

dry thyme

1/2 cup

red wine

2 tbsp

tomato paste

1 1/2 cups

beef broth, divided

1 tbsp

Worcestershire sauce or Tamari

1 tbsp

cornstarch

1 cup

frozen corn kernels, thawed

4 oz

shredded Swiss cheese, about 1 cup