Sweet Potato Shepard's Pie

Ingredients:

2 lbs. sweet potatoes, peeled and chopped
1/3 cup milk
2 Tablespoons salted butter
2 garlic cloves, minced
1 1/2 lb. (or 1 package) of ground beef or turkey
1 large yellow onion, chopped
1/2 cup carrots, peeled and chopped
1/2 cup canned corn
1/2 cup frozen peas
1 can low sodium beef broth (you can also substitute for chicken broth)
1 small can tomato paste
1 Tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
4 Tablespoons flour
4 Tablespoons water
Cooking oil
1/3 cup shredded cheddar cheese (optional)
Salt & pepper to taste

Directions:

Preheat oven to 375 degrees. Boil sweet potatoes in water for 15 minutes until tender. Drain and place potatoes back in the pot. Add milk, butter, salt & pepper. Beat with a fork or blend with immersion blender until smooth. Set aside.

In a skillet on the stovetop, heat a tablespoon of cooking oil on medium. Add garlic and cook for about 15 seconds until fragrant. Add ground meat, onion, carrots, corn, peas and sauté for about 6-8 minutes until meat is fully cooked through. Drain out any excess moisture. Stir in broth, tomato paste, Worcestershire sauce, oregano, thyme, salt & pepper. Reduce heat, cover and simmer for 15 minutes.

In a small bowl on the side, mix flour and water until smooth. Add into meat and vegetable mixture. Stir and cook for 3-5 minutes until mixture thickens up.

Grease a 2 quart pie dish with non-stick spray or cooking oil. Spoon meat and vegetable mixture into pie dish. Top with potatoes. Spread with a spoon or knife until the top is smooth. Top with cheese (optional). Bake for 30 minutes until the top of the potatoes are browned. Serve and enjoy!