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.