Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 onion, chopped (medium, about 1 cup)
  • 2 cloves garlic, minced
  • 1 lb ground beef (450g)
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1 cup beef broth (240 ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 1 cup frozen mixed vegetables (carrots, peas, corn) (150g)
  • 1 tbsp Worcestershire sauce (15 ml)
  • Salt and pepper to taste
  • 2 lbs potatoes, peeled and cubed (900g, Yukon Gold or Russet)
  • 1 lb parsnips, peeled and cubed (450g)
  • 1 lb sweet potatoes, peeled and cubed (450g)
  • ¼ cup milk (60 ml, whole or 2%)
  • 4 tbsp butter (60g, unsalted)
  • ½ cup shredded cheddar cheese (50g, or your favorite cheese)

Instructions:

  1. Boil potatoes, parsnips, and sweet potatoes until tender. Drain and mash with milk, butter, cheese, salt, and pepper.
  2. Heat olive oil in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant.
  3. Add ground beef to the skillet and cook, breaking it up, until browned. Drain off any excess grease.
  4. Stir in thyme, rosemary, beef broth, diced tomatoes, frozen vegetables, and Worcestershire sauce. Season with salt and pepper. Simmer until slightly thickened.
  5. Transfer the beef mixture to the baking dish. Spread the mashed root vegetable mixture evenly over the top.
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and bubbly.
  7. Let stand for a few minutes before serving.