Beef and Sweet Potato Shepherd's Pie

Ingredients

• about 680 g Ground beef
• 3 large Sweet potatoes
• 1 medium Onion
• 2 medium Carrots
• 1 cup Peas
• 1 cup Beef broth
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp Olive oil
• 2 tbsp Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Peel the 3 large sweet potatoes and cut them into 2.54 cm cubes. Place the cubed sweet potatoes in a large pot, cover them with cold water, and bring to a boil over high heat. Cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
2. 2Carefully drain the cooked sweet potatoes thoroughly. Return them to the same pot, add the 2 tbsp of butter, and mash with a potato masher or fork until smooth and creamy. Set the mashed sweet potatoes aside.
3. 3Dice the 1 medium onion into 1.27 cm pieces and dice the 2 medium carrots into 1.27 cm pieces. Heat the 2 tbsp of olive oil in a large (e.g., 30.48 cm) skillet over medium heat. Add the diced 1 medium onion and diced 2 medium carrots to the skillet and cook for 5-7 minutes, stirring occasionally, until they are softened.
4. 4Add the about 680 g of ground beef to the skillet with the softened vegetables. Break up the beef with a spoon and cook over medium heat for 8-10 minutes, stirring occasionally, until it is fully browned and no pink remains. Carefully drain any excess fat from the skillet.
5. 5Stir in the 2 tbsp of tomato paste, 1 tbsp of Worcestershire sauce, and 1 cup of beef broth into the beef mixture in the skillet. Bring the mixture to a gentle simmer. Add the 1 cup of peas and continue to simmer for 10 minutes, stirring occasionally, until the sauce has slightly thickened.
6. 6Transfer the beef and vegetable mixture evenly into a 22.86 × 33.02 cm (or similar 3-quart) baking dish. Carefully spread the mashed 3 large sweet potatoes evenly over the top of the beef mixture, creating a smooth, sealed layer.
7. 7Place the baking dish into the preheated oven at 190°C. Bake for 25-30 minutes, or until the sweet potato topping is golden brown around the edges and the filling is bubbling.
8. 8Remove the shepherd's pie from the oven and let it cool on a wire rack for 10-15 minutes before serving. This cooling period allows the filling to set, making it easier to scoop and serve.

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