Ingredients:

  • 1.5 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Instructions:

  1. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Add ground beef and cook until browned and mahogany-colored, then drain excess fat.
  2. Stir in the diced onion and carrots; cook for 5–7 minutes until onions are translucent and carrots soften. Add garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste, thyme, salt, and pepper. Cook for 2 minutes to caramelize the paste.
  4. Pour in the beef broth and Worcestershire sauce; simmer for 5 minutes until the liquid reduces into a thick glaze.
  5. Stir in the frozen peas and remove the skillet from heat.
  6. Place cubed sweet potatoes in a pot of salted water, bring to a boil, and simmer until tender (approximately 12-15 minutes).
  7. Drain sweet potatoes and mash with butter, milk, salt, and nutmeg until smooth.
  8. Spread the sweet potato mash evenly over the beef filling in the skillet.
  9. Bake in the oven until the mash is heated through and the top is lightly browned.