by Sandy Kirby Quandt
This gluten-free hamburger mashed potato casserole recipe is similar to what some folks call shepherd’s pie. Regardless of what you call it, it is a tasty one-dish meal.
- Package Idahoan instant garlic potatoes
- 2 oz. extra-sharp Cheddar, coarsely grated
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 large carrot, cut into 1/4″ pieces
- 1 lb. ground beef
- 1 tablespoon tomato paste
- 1/8 teaspoon ground cinnamon
- 1-2 tablespoon corn starch to thicken
- 1 teaspoon thyme
- 14.5 oz. can petite diced tomatoes, drained
- 1 cup low-sodium beef or chicken broth
- salt and pepper
Heat oven to 425 degrees F.
Make instant potatoes per package directions. Add Cheddar. Set aside.
Heat oil in a 10″ skillet. Add onion and carrots. Cook, covered, stirring occasionally for 6 minutes. Cover, stirring occasionally until just tender, 5 to 6 minutes.
Add the beef and cook, breaking it up until no longer pink. Add the tomato paste and cinnamon and cook, stirring for 1 minute.
Add the corn starch, thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring for 1 minute.
Add the tomatoes and broth and gently simmer until the liquid has nearly evaporated, 4 to 6 minutes.
Pour the beef mixture into a 2-quart casserole dish. Spoon the potatoes over the mixture. For a crispier topping use a fork to create ridges in the potatoes.
Bake until the potatoes are golden brown and slightly crisp, 15 to 20 minutes. Broil, if desired for a crisper top.
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