Beef and Vegetable Pie with Sweet Potato Topping

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat the 2 tbsp of olive oil in a large skillet over medium-high heat. Add the about 680 g of ground beef to the skillet and cook, breaking it apart with a spoon, until it is fully browned and no pink remains, which should take about 8-10 minutes. Carefully drain off any excess fat from the skillet.
3. 3Add the 1 large chopped onion, 1 cup of diced carrots, and 1 cup of diced celery to the skillet with the browned beef. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables have softened.
4. 4Stir in the 1 cup of frozen peas, 1.5 cups of low sodium beef broth, 2 tbsp of tomato paste, and 1 tbsp of egg-free Worcestershire sauce. Season the mixture with 0.5 tsp of salt and 0.25 tsp of black pepper. Bring the mixture to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.
5. 5Pour the entire beef and vegetable mixture evenly into a 22.86 cm pie dish. Carefully spread the 3 medium mashed sweet potatoes evenly over the beef filling, ensuring it covers the entire surface.
6. 6Place the pie dish into the preheated oven. Bake for 30-40 minutes, or until the sweet potato topping is golden brown and the filling is bubbling around the edges.
7. 7Carefully remove the pie from the oven. Let the Beef and Vegetable Pie cool slightly on a wire rack for 10-15 minutes before serving; this allows the filling to set.

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