Autumn Skillet Shepherd’s Pie with Sweet Potato Mash

Ingredients

• 1 1/4 lbs 80% lean ground beef
• 2 large sweet potatoes, peeled and cut in 1-inch chunks
• 1 yellow onion, diced
• 2 large carrots, diced
• 1 cup frozen peas
• 3 tbsp unsalted butter, divided
• 1/4 cup milk (any type)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup low-sodium beef broth
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp dried thyme

Steps

1. Preheat oven to 425°F. Place sweet potatoes in a medium pot, cover with salted water, and bring to a boil. Cook 12-15 minutes, until completely tender when pierced. Drain well.
2. Meanwhile, heat a large oven-safe skillet (12-inch) over medium-high. Add ground beef and 1/2 tsp salt. Cook, breaking up with a spoon, until browned and cooked through, 6–8 minutes. Drain excess fat if needed.
3. Add onion and carrots to the beef. Cook, stirring, until onion is softened, 5 minutes. Stir in tomato paste and thyme; cook 1 minute.
4. Pour in Worcestershire sauce and beef broth, scraping up any browned bits. Simmer 5 minutes, until carrots are just tender. Stir in peas, 1/4 tsp salt, and 1/4 tsp pepper. Remove from heat.
5. Mash drained sweet potatoes with 2 tbsp butter, milk, 3/4 tsp salt, and 1/4 tsp pepper until smooth. Taste and adjust seasoning.
6. Spread sweet potato mash evenly over the beef filling. Dot with remaining 1 tbsp butter.
7. Transfer skillet to the oven and bake 15–18 minutes, until filling is bubbling at edges and top is lightly browned. Cool 5 minutes before serving.