Dairy-Free Shepherd's Pie with Sweet Potato Topping

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large 30.48 cm skillet, add the about 680 g ground beef and cook over medium-high heat until it is browned. Drain off any excess fat from the skillet.
3. 3Add the 1 medium onion (chopped), 1 cup carrots (diced), and 1 cup celery (diced) to the skillet with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Add the 2 cloves garlic (minced) and cook for 1 minute more, until fragrant.
4. 4Pour in the 1 cup beef broth, stir in the 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
5. 5Stir in the 1 cup frozen peas into the meat mixture.
6. 6While the meat mixture simmers, place the 3 medium sweet potatoes (peeled and cubed) in a medium pot and cover with cold water. Bring to a boil over high heat and cook until the sweet potatoes are fork-tender, about 15 to 20 minutes. Drain the sweet potatoes thoroughly, then return them to the pot. Add the 2 tablespoons olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mash the sweet potatoes until smooth and creamy.
7. 7Pour the meat and vegetable mixture into a baking dish. Carefully spread the mashed sweet potato topping evenly over the meat mixture, covering it completely.
8. 8Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the sweet potato topping is lightly browned and the filling is bubbling around the edges.

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