For the Casserole:

Grease the casserole and preheat oven to 425 degrees F.

In a large skillet or Dutch oven, add oil and heat to medium heat. Add onion, paprika, salt, and pepper. Cook, stirring often, until the onion is just a little past turning translucent and is starting to slightly pick up some caramel color on the edges, stirring often. If, towards the end, it sticks or is in danger of burning, add just a little water.

Add beef base or cube (if using) and ground pork, beef, or combination, and break up as it cooks, cooking slowly and stirring often until cooked through. This should take several minutes; no need to “brown”; the mixture should be soft. Fold in the savory and potatoes.

Move mixture to greased casserole, smooth the top, and slowly drizzle in the broth. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, until potatoes are tender when pierced with a knife but not thoroughly soft. Remove casserole from the oven, turn oven down to 350 degrees F.

For the Topping:

In a small mixing bowl, mix the topping ingredients, the yogurt, flour, eggs, baking soda, salt, and pepper. Pour and nudge over the top of the casserole, making sure all is covered. Bake for around 15 minutes until lightly browned (may be spotty in places) and the yogurt is just set, but still soft. Do not overbake.

Allow casserole to sit for 10 minutes when finished. Serve with a dollop of yogurt.