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Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 425 degrees F.
Step 2
Place the potatoes in a medium pot, cover with cold water, and bring to a boil.
Step 3
Add the salt to the potatoes, reduce the heat, and simmer until they are just tender, about 12-15 minutes.
Step 4
Mash the potatoes with the sour cream, the milk, the cheddar cheese, the salt, and the pepper.
Step 5
While the potatoes are cooking, heat the oil in a 10-inch oven-safe skillet.
Step 6
Add the onion to the oil and cook, covered, stirring occasionally, about 6 minutes.
Step 7
Add the carrot to the onion and cook, covered, while stirring occasionally, until they are just tender, about 5-6 minutes.
Step 8
Add the beef to the onion mixture and cook, while crumbling the meat, until it is no longer pink, about 5-7 minutes.
Step 9
Add the tomato paste and the cinnamon to the beef mixture and cook, while stirring, about 1 minute.
Step 10
Add the flour, the thyme, the salt, the pepper to the beef mixture and cook, while stirring, about 1 minute.
Step 11
Add the tomatoes and the broth to the beef mixture and gently simmer until the liquid has nearly evaporated, about 4-6 minutes.
Step 12
Spoon the potatoes over the beef mixture and use a fork to create ridges in the potatoes.
Step 13
Bake the casserole until the potatoes are golden-brown and slightly crisp, about 15-20 minutes. Broil, if desired.
Step 14
Serve.
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