Ingredients:

  • 1.5 lbs lean ground beef (93/7)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 carrots, diced small
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 lbs sweet potatoes, peeled and cubed
  • 3 tbsp unsalted butter
  • 1/4 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Instructions:

  1. Place cubed sweet potatoes in a pot of salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender. Drain and return to the pot.
  2. Add butter, milk, salt, and nutmeg to the potatoes. Mash until smooth and creamy. Set aside.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until mahogany-colored and no longer pink.
  4. Add diced onions and carrots to the beef, sautéing for 5 minutes until softened.
  5. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
  6. Pour in the beef broth and add thyme, salt, and pepper. Stir in the frozen peas. Simmer for 5–8 minutes until the sauce has thickened into a rich glaze.
  7. Spread the mashed sweet potatoes evenly over the beef mixture and bake in the oven until the topping is set and lightly browned.