Ingredients:

  • 2 lbs (900g) sweet potatoes, peeled and cubed
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (60ml) milk or cream (full fat is best!)
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 tbsp (15ml) olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 lb (450g) ground beef (15-20% fat is ideal for flavor)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) beef broth
  • 1/2 cup (120ml) frozen peas
  • 1/2 cup (120ml) frozen corn
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Boil the sweet potatoes until tender. Drain and mash with butter, milk, nutmeg, salt, and pepper until smooth and creamy. Set aside.
  2. Heat olive oil in a large skillet or Dutch oven. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  3. Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in garlic, thyme, and rosemary. Cook for 1 minute. Sprinkle with flour and cook for another minute to create a roux.
  5. Gradually whisk in beef broth. Add peas, corn, tomato paste, and Worcestershire sauce. Bring to a simmer and cook until the sauce has thickened, about 5-10 minutes. Season with salt and pepper to taste.
  6. Pour the ground beef filling into the baking dish. Spread the sweet potato topping evenly over the filling.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.
  8. Let stand for 5-10 minutes before serving.