Hamburger Casserole

Feb 9, 2016

PHOTO CREDIT: CHRISTOPHER TESTANI; FOOD STYLIST: MAGGIE RUGGIERO; PROP STYLIST: MEGAN HEDGPETH

Tangy sour cream and milk give these potatoes a smooth texture.

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YIELDS: 4

PREP TIME: 0 hours 25 mins

TOTAL TIME: 0 hours 50 mins

INGREDIENTS

1 lb. Yukon gold potatoes, peeled and quartered

kosher salt

black pepper

1/4 c. lowfat sour cream

1/4 c. whole milk

2 oz. extra-sharp Cheddar, coarsely grated

1 tbsp. olive oil

1 large onion, chopped

1 large carrot, cut into 1/4" pieces

1 lb. ground beef (at least 90% lean)

1 tbsp. tomato paste

1/8 tsp. ground cinnamon

1 tbsp. flour

1 tsp. ground cinnamon

1 tbsp. flour

1 tsp. fresh thyme leaves

1 14.5 oz. can petite diced tomatoes, drained

1 c. low-sodium beef or chicken broth

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DIRECTIONS

1. Heat oven to 425 degrees F. Place the potatoes in a medium pot, cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until just tender, 12 to 15 minutes. Mash with the sour cream, milk, Cheddar and 1/4 teaspoon each salt and pepper.
2. While the potatoes are cooking, heat the oil in a 10" 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 1/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, for 1 minute.
4. Add the tomatoes and broth and gently simmer until the liquid has 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.

PER SERVING 440 CAL, 21 G FAT (9 G SAT FAT), 93 MG CHOL, 628 MG SOD, 31 G PRO, 31 G CAR, 6 G FIBER.