Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 lb ground beef or lamb (450g)
  • 1 tsp dried thyme (5 ml)
  • 1 tsp dried rosemary (5 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/4 tsp black pepper (1.25 ml)
  • 2 tbsp all-purpose flour (30 ml)
  • 1 cup beef broth (240 ml)
  • 1/2 cup frozen peas (80g)
  • 1/2 cup frozen corn (80g)
  • 2 tbsp Worcestershire sauce (30 ml)
  • 2 lbs sweet potatoes, peeled and cubed (900g)
  • 1/4 cup milk (60 ml)
  • 2 tbsp unsalted butter (30g)
  • 1/4 tsp ground nutmeg (1.25 ml)
  • Salt and pepper to taste

Instructions:

  1. Boil sweet potatoes until tender. Drain and mash with milk, butter, nutmeg, salt, and pepper. Set aside.
  2. Heat olive oil in a large skillet or Dutch oven. Add onion, carrots, and celery and sauté until softened.
  3. Add ground beef or lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in thyme, rosemary, salt, and pepper. Sprinkle with flour and cook for 1 minute.
  5. Gradually pour in beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  6. Stir in frozen peas, corn, and Worcestershire sauce. Simmer for 10 minutes, or until the sauce has thickened slightly.
  7. Transfer the meat mixture to a 9x13 inch baking dish. Spread the sweet potato topping evenly over the meat.
  8. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbling.
  9. Let cool for a few minutes before serving.