Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 ½ cups, 150g)
  • 2 cloves garlic, minced
  • 1 lb (450g) ground beef (at least 80% lean)
  • 1 cup (240 ml) beef broth (low sodium)
  • 1 cup (120g) frozen peas
  • 1 cup (120g) frozen corn
  • 1 tbsp (7g) tomato paste
  • 1 tsp (2.5g) dried thyme
  • ½ tsp (1g) dried rosemary
  • 1 tsp (5ml) Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 2 lbs (900g) sweet potatoes, peeled and cut into 1-inch cubes
  • 4 tbsp (56g) unsalted butter
  • ¼ cup (60 ml) milk
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tbsp grated Parmesan cheese (for topping)

Instructions:

  1. Boil the sweet potatoes until tender. Drain, then mash with butter and milk until smooth. Season with salt and pepper. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute more.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in beef broth, peas, corn, tomato paste, thyme, rosemary, and Worcestershire sauce. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
  5. Pour the beef filling into the baking dish. Spread the sweet potato topping evenly over the beef filling.
  6. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is lightly browned and the filling is bubbly. If using, sprinkle Parmesan cheese over the top during the last 5 minutes of baking.
  7. Let the casserole rest for 5-10 minutes before serving.