Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups carrots and peas, mixed
  • 1 cup beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup milk
  • 1/2 tsp garlic powder
  • 1 cup shredded cheddar cheese

Instructions:

  1. Heat the skillet over medium-high heat. Add ground beef and cook until browned and crumbly.
  2. Stir in diced onions and garlic, sautéing for 3-5 minutes until the onions are translucent.
  3. Add carrots, peas, rosemary, and Worcestershire sauce. Pour in the beef broth and simmer for 5-7 minutes until the liquid has reduced by half.
  4. While the beef simmers, place cubed sweet potatoes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.
  5. Drain the potatoes and return them to the pot. Add butter, milk, garlic powder, salt, and pepper, then mash until smooth.
  6. Preheat oven to 400°F (200°C). Pour the beef mixture into the bottom of a 9x9 inch baking dish.
  7. Spoon the sweet potato mash over the beef, smoothing it to the edges.
  8. Sprinkle the shredded cheese across the top.
  9. Bake for 15-20 minutes, then broil for 2-3 minutes until the cheese is bubbling and golden brown.