Recipe Background
Are you on the hunt for the best casserole ever? Well, you can go ahead and call off the search, because you have stumbled upon The King of Casseroles. And no, this magical, delicious bake is no figment of your imagination. It's very, very real with its pile of savory, herby beef mixed with fresh veggies. Of course, it wouldn't be The King of Casseroles without a golden-brown, melty, cheesy, potato topping for good measure. So, drop everything and give your tastebuds the royal treatment they've been looking for!
Are you on the hunt for the best casserole ever? Well, you can go ahead and call off the search, because you have stumbled upon The King of Casseroles. And no, this magical, delicious bake is no figment of your imagination. It's very, very real with its pile of savory, herby beef mixed with fresh veggies. Of course, it wouldn't be The King of Casseroles without a golden-brown, melty, cheesy, potato topping for good measure. So, drop everything and give your tastebuds the royal treatment they've been looking for!
Ingredients
- 1 pound Yukon gold potatoes peeled and quartered
- kosher salt to taste
- 1/4 cup low-fat sour cream
- 1/4 cup whole milk
- 2 ounces extra-sharp cheddar cheese coarsely grated
- pepper to taste
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 large carrot cut into 1/4-inch pieces
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1/8 teaspoon ground cinnamon
- 1 tablespoon flour
- 1 teaspoon fresh thyme leaves
- 1 (14.5-ounce) can petite diced tomatoes drained
- 1 cup low-sodium beef or chicken broth
Directions
- Preheat the oven to 425 degrees F.
- Place the potatoes in a medium pot, cover with cold water, and bring to a boil.
- Add the salt to the potatoes, reduce the heat, and simmer until they are just tender, about 12-15 minutes.
- Mash the potatoes with the sour cream, the milk, the cheddar cheese, the salt, and the pepper.
- While the potatoes are cooking, heat the oil in a 10-inch oven-safe skillet.
- Add the onion to the oil and cook, covered, stirring occasionally, about 6 minutes.
- Add the carrot to the onion and cook, covered, while stirring occasionally, until they are just tender, about 5-6 minutes.
- Add the beef to the onion mixture and cook, while crumbling the meat, until it is no longer pink, about 5-7 minutes.
- Add the tomato paste and the cinnamon to the beef mixture and cook, while stirring, about 1 minute.
- Add the flour, the thyme, the salt, the pepper to the beef mixture and cook, while stirring, about 1 minute.
- Add the tomatoes and the broth to the beef mixture and gently simmer until the liquid has nearly evaporated, about 4-6 minutes.
- Spoon the potatoes over the beef mixture and use a fork to create ridges in the potatoes.
- Bake the casserole until the potatoes are golden-brown and slightly crisp, about 15-20 minutes. Broil, if desired.
- Serve.
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