Ingredients:
2 tbsp butter or olive oil
1 large onion, diced
2 medium carrots, diced
4 garlic cloves, minced
2 pounds ground beef
3 tbsp tomato paste
2 tbsp flour
3 tbsp worcestershire sauce
1 ½ cups beef or chicken broth
2 tsp dried thyme
1 tsp cumin
1 cup frozen peas
salt and pepper
Potato topping
3 lbs sweet potatoes, peeled and chopped
3 tbsp butter
¼ tsp cinnamon
½ cup fresh parmesan cheese
Directions:
Melt the butter or olive oil, add the onion, carrot and garlic. Cook until softened.
Add the ground beef and cook until no longer pink. Drain any excess fat.
Stir in the tomato paste, flour, worcestershire sauce, cumin, thyme, broth, salt, pepper and frozen peas. Cook a few minutes until the peas are heated through.
Leave in cast iron skillet or transfer to a 9x13 baking dish.
Place the peeled and chopped sweet potatoes in a saucepan with salted cold water. Bring to a boil and cook until tender. Drain and return to the saucepan. Add the butter, cinnamon, salt and pepper. Either mash until smooth or place in blender and blend until smooth.
Spread mashed sweet potatoes over the vegetable and meat mixture. Sprinkle with parmesan.
Bake at 350 for 20 minutes until warmed through and lightly golden.