Hamburger Casserole

Serves 4-6

INGREDIENTS

450 g potatoes, peeled and quartered

1/4 cup low-fat sour cream

1/4 cup whole milk

60 g extra-sharp Cheddar, coarsely grated

1 tbsp olive oil

1 large onion, diced

1 large carrot, diced

450 g lean ground beef 

1 tbsp tomato paste

1 tsp ground cinnamon

1 tbsp flour

1 tsp fresh thyme leaves

1 can diced tomatoes, drained

1 cup low-sodium beef or chicken broth

salt and pepper to taste

METHOD

Preheat the oven to 220ºC. 

Place the potatoes in a medium pot, cover them with cold water, and bring to a boil. Add 1 teaspoon of salt, reduce the heat, and let it simmer for 15 minutes until the potatoes are just tender. 

Turn down the heat. Add the sour cream, milk, cheddar and 1/4 teaspoon each of salt and pepper, and mash the ingredients together. Remove from heat and set aside.

Heat the oil in a large oven-safe skillet on a stove over medium heat. Add the onion to the skillet and cook it covered, stirring occasionally, for 6 minutes. Add the carrot and continue to cook it covered, stirring occasionally, until just tender - around 5-6 minutes.

Add the beef and cook, breaking it up with a spoon until it is no longer pink. Add the tomato paste and cinnamon and cook for 1 minute, continuing to stir the mixture. Add the flour, thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper, and stir for 1 minute.

Add the tomatoes and broth, and gently let the mixture simmer until the liquid has nearly evaporated. 

Spoon the potatoes over the beef mixture and use a fork to create ridges in the potatoes (this will make for a crispier topping). 

Put the skillet in the oven and bake for around 15-20 minutes, until the potatoes are golden brown and slightly crisp. Broil, if desired.

Bon appétit! Served on my “Impromptu”, “La Bohème”, and “Piano” dinner plates.