Ingredients:

  • 1.5 lbs lean ground beef (90/10 ratio)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1.5 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2.5 lbs sweet potatoes, peeled and cubed into 1-inch chunks
  • 1/4 cup unsalted butter
  • 1/3 cup whole milk
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Place cubed sweet potatoes into a pot of cold salted water. Bring to a boil and cook for 15 minutes until fork-tender. Drain well and return to the pot to steam dry for 1 minute.
  2. In a large skillet over medium-high heat, brown the 1.5 lbs ground beef, breaking it up with a spoon until a mahogany crust forms (Maillard reaction). Drain excess fat if necessary.
  3. Add the diced onion and carrots to the skillet. Sauté for 5 minutes until the onions are translucent and fragrant. Stir in the 3 minced garlic cloves and cook for 2 minutes to darken the color.
  4. Sprinkle with 2 tbsp all purpose flour and stir for 1 minute to coat the meat and vegetables. Slowly pour in the 1.5 cups beef bone broth and 1 tbsp Worcestershire sauce, scraping the bottom of the pan.
  5. Add 1 tsp thyme, 1 tsp rosemary, salt, pepper, and 1 cup frozen peas. Simmer for 10 minutes until the gravy has thickened to a rich viscosity.
  6. Mash the cooked sweet potatoes with 1/4 cup butter, 1/3 cup milk, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika using a potato masher or ricer until smooth and velvety.
  7. Spread the beef mixture into a 9x13 baking dish. Top with the sweet potato mash, smoothing it to the edges. Use a fork to create ridges on the surface for extra crispiness.
  8. Bake at 400°F (200°C) for 20 minutes or until the filling is bubbling and the sweet potato peaks are slightly browned.