Ingredients

Directions

1. Heat broiler to high. Wash and dry produce. Dice potatoes into ½-inch pieces. Strip thyme leaves from stems; roughly chop leaves. Trim, peel, and halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Halve, peel, and finely chop onion.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot. Mash potatoes with sour cream, 2 TBSP butter (3 TBSP for 4 servings), and 1 tsp chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. Keep covered off heat until ready to serve.
3. While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan (for 4 servings, use a large, preferably ovenproof, pan) over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. TIP: If veggies begin to brown too quickly, add a splash of water. Stir in garlic powder and 2 tsp chopped thyme; cook until fragrant, 30 seconds.
4. Add beef* to pan with veggies and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add flour; cook, stirring, until thoroughly combined, 1 minute.
5. Add half the crushed tomatoes (all for 4 servings) and ½ cup water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off heat. Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish
6. Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with cheddar. Broil until browned, 3-4 minutes. TIP: Watch carefully to avoid burning. Serve directly from pan.