(adapted from cooklikeacavewoman.com)
For the sweet potato mash:
- 2 large sweet potatoes, peeled and chopped into large chunks
- 2 TBS butter
- 1 tsp freshly chopped rosemary
- Sea salt, to taste
- Ground black pepper, to taste
For the filling:
- 700gm ground beef
- 1 tbsp olive oil (+ ½ tsp for greasing)
- 1 medium yellow onion, diced
- 1 stalk of celery, chopped/sliced
- 1 medium carrot
- 4 cloves garlic, minced
- 1 ¼ cups broth (vegetable or bone)
- 1 tbsp tomato paste
- 1 tsp freshly chopped rosemary
- Sprinkle of ground cinnamon
- Sea salt, to taste
- Ground black pepper, to taste
Prepare the sweet potatoes:
- Put the sweet potato chunks into a medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer for 8 to 10 minutes. The potatoes are done when one of the larger chunks can be easily pierced with a fork.
- Drain the water, and put potatoes back into the dry pot (no heat). Add butter, rosemary, salt, and pepper. Mash the potatoes with a masher, and stir everything together thoroughly (or, mix with a hand mixer if you like a really smooth mash). Cover pot with a lid and set aside.
Prepare the filling:
- Preheat the oven to 400°F/205°C. Grease an 8×8” (or similar sized) glass casserole dish with ½ tsp olive oil. Set aside.
- In a large nonstick skillet over medium-high heat, brown the ground beef, remove from the skillet and set aside
- Heat the olive oil over medium heat in the large skillet you just used for the beef. Add the onions, and saute for 3 minutes until they begin to soften.
- Add the celery and carrots to the skillet. Stir, then cover with a lid and allow to saute/steam for 6 minutes. Remove lid, add the garlic, and saute for an additional 1 to 2 minutes, stirring periodically.
- Add everything else to the skillet: cooked ground beef, broth, tomato paste, rosemary, cinnamon, sea salt, and pepper. Stir everything thoroughly and simmer for 8 to 10 minutes, until most (but not all) of the liquid has been absorbed/evaporated.
Put it all together:
- Scoop the beef mixture into the casserole dish so that it covers the whole bottom. Layer the sweet potatoes on top of the beef mixture, using a silicone spatula or wooden spoon to help spread it out evenly. Lightly scrape the top of the potatoes with a fork.
- Bake for 20 minutes, remove from oven, and allow to cool for 10 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.