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

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional 30 seconds.

Add lean ground beef to the skillet, breaking it up. Cook for 5-7 minutes until browned, then drain excess fat.

Sprinkle beef with paprika, dried oregano, salt, and black pepper. Stir well to evenly coat the beef.

In a medium bowl, whisk together Greek yogurt, light sour cream, and cornstarch until smooth.

In the greased baking dish, layer half of the sliced potatoes, half of the seasoned beef mixture, half of the creamy yogurt mixture, and half of the cheddar cheese. Repeat these layers.

Pour beef broth around the edges of the casserole, avoiding disturbing layers.

Cover the baking dish with foil and bake for 45 minutes.

After 45 minutes, remove foil and bake for an additional 15-20 minutes until potatoes are tender and cheese is melted.

Let the casserole rest for 10 minutes, then garnish with fresh parsley and serve warm.