Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie
Adapted from Cookin' Canuck

Ingredients:

For the sweet potato topping:
1-1/4 lb sweet potatoes, peeled and cubed into ~1/2-inch pieces
1 Tbsp. unsalted butter
1/4 cup milk
1/8 tsp. salt
1/8 tsp. pepper

For the filling:
2 tsp. olive oil
1 yellow onion, chopped
3/4 to 1-1/2 lbs. ground bison or ground beef
2 Tbsp. tomato paste
3 cloves garlic, minced
1/2 tsp. ground pepper
1/4 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried crushed rosemary
1 cup beef broth
1 cup frozen peas

For the sweet potatoes:
Place the cubed sweet potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Drain the water and leave the sweet potatoes in the pan. Mash the potatoes with the butter, milk, salt and pepper.

For the filling:
Heat the olive oil over medium heat in a large saute pan. Add the onions and cook until they start to turn translucent, about 4-5 minutes. Add the meat, crumble while cooking, until cooked through. Add the tomato paste, garlic, thyme, rosemary, salt and pepper. Cook until fragrant, about 1 minute. Stir in the broth and frozen peas. Simmer until most of the liquid is absorbed, about 5-10 minutes.

Add the meat mixture to a baking dish. I used a 1-1/2 qt dish. A square pan would also likely work, although a 8x8 pan will be full. Cover with the mashed sweet potaotes ensuring all edges are covered. At this time, the dish can be refrigerated to bake (wouldn't leave it more than 1-2 days) or baked immediately at 375 degrees for about 30 minutes. Enjoy!