Dairy-Free Shepherd's Pie with Sweet Potato Topping

Ingredients

• about 910 g Sweet potatoes
• 2 tbsp Olive oil
• about 680 g Ground beef
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 1 cup Beef broth
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Dairy-free milk (unsweetened)

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the about 910 g of sweet potatoes and cut them into 2.54 cm cubes. Place the sweet potato cubes in a large pot, cover with cold water, and bring to a boil over high heat. Boil for 15-20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
2. 2Carefully drain the cooked sweet potatoes in a colander, then return them to the empty pot. Add the 1/2 cup of dairy-free milk, 1/4 tsp of salt, and 1/8 tsp of black pepper. Mash the sweet potatoes with a potato masher or fork until smooth and creamy, then set aside.
3. 3Heat the 2 tbsp of olive oil in a large (e.g., 30.48 cm) skillet over medium-high heat. Add the about 680 g of ground beef to the hot skillet and cook for 6-8 minutes, breaking the beef into small pieces with a spoon, until it is fully browned and no pink remains. Drain any excess fat from the skillet.
4. 4Dice the 1 medium onion, 2 medium carrots, and 2 stalks of celery into 1.27 cm pieces. Add the diced onion, carrots, and celery to the skillet with the browned beef and cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables have softened. Mince the 2 cloves of garlic, add them to the skillet, and cook for 30 seconds, stirring constantly, until fragrant.
5. 5Stir in the 1 cup of beef broth, 2 tbsp of tomato paste, 1 tbsp of Worcestershire sauce, 1 tsp of dried thyme, the remaining 1/4 tsp of salt, and the remaining 1/8 tsp of black pepper into the beef and vegetable mixture. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6Transfer the hot beef and vegetable filling from the skillet into a 22.86 × 33.02 cm (or similar 3-quart) baking dish, spreading the filling evenly across the bottom. Carefully spoon the mashed sweet potato topping over the beef filling and gently spread it evenly to cover the entire surface, creating a smooth layer.
7. 7Place the baking dish in the preheated oven at about 205°C (200°C) and bake for 20-25 minutes, or until the sweet potato topping is lightly golden brown around the edges and the filling is visibly bubbling up around the sides. Carefully remove the dish from the oven and let the shepherd's pie rest for 5-10 minutes before serving to allow the filling to set.

Substitutions

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