Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 1 pound (450g) ground beef (preferably 80/20)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 2 tablespoons all-purpose flour (30g)
  • 1 cup beef broth (240 ml)
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 2 tablespoons tomato paste (30 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 2 pounds (900g) sweet potatoes, peeled and cubed
  • 4 tablespoons (57g) unsalted butter
  • ½ cup milk (120 ml)
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • Salt and pepper to taste

Instructions:

  1. Boil sweet potatoes until tender. Drain and mash with butter, milk, parsley, and chives. Season with salt and pepper.
  2. Heat olive oil in a large skillet. Sauté onion, carrots, and celery until softened.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in thyme, rosemary, smoked paprika, salt, and pepper. Sprinkle with flour and cook for 1 minute.
  5. Gradually whisk in beef broth, tomato paste, and Worcestershire sauce. Bring to a simmer and cook until thickened.
  6. Stir in frozen peas and corn.
  7. Pour the beef filling into the baking dish. Spread the sweet potato topping evenly over the filling.
  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 bubbly.
  9. Let the pie rest for 10 minutes before serving.