Makes 4 Servings
1 lb Yukon gold potatoes, peeled and quartered
Kosher salt and pepper
¼ cup low-fat sour cream
¼ cup whole milk
2 oz extra-sharp Cheddar, coarsely grated
1 tbsp olive oil
1 large onion, chopped
1 large carrot, cut into ¼ in pieces
1 lb lean ground beef (at least 90% lean)
1 tbsp tomato paste
1/8 tsp ground cinnamon
1 tbsp flour
1 tsp fresh thyme leaves
1 14.5 oz can petite diced tomatoes, drained
1 cup low sodium beef or chicken broth
1. Heat oven to 425. Place the potatoes in a medium pot, cover with cold water and bring to a boil. Add 1 tsp salt, reduce heat and simmer until just tender, 12 to 15 minutes. Mash with sour cream, milk, cheddar and ¼ tsp each salt and pepper.
2. While the potatoes are cooking, oil in a 10-inch oven safe skillet. Add the onion and cook, covered, stirring occasionally, for 6 minutes. Add the carrot and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes.
3. Add the beef and cook, breaking it up with a spoon until no longer pink. Add the tomato paste and cinnamon and cook, stirring, for 1 minute. Add the flour, thyme, and ¼ tsp salt and ½ tsp pepper and cook, stirring for 1 minute.
4. Add the tomatoes and broth and gently simmer until the liquid and nearly evaporated, 4 to 6 minutes. Spoon the potatoes over the beef mixture and use a fork to create ridges in the potatoes (this will make for a crispier topping). Bake until the potatoes are golden brown and slightly crisp, 15 to 20 minutes. Broil, if desired.