Hearty Sweet Potato Cauliflower Shepherds Pie

Instructions

1. Peel and dice the sweet potato into small cubes.
2. Cut the cauliflower into small florets and rinse under cold water.
3. Boil a pot of water and cook the sweet potato cubes until tender, about 10 minutes.
4. In the last 5 minutes of sweet potato cooking, add cauliflower florets to the pot to cook together.
5. Drain sweet potato and cauliflower and return to pot.
6. Add unsalted butter and whole milk to the pot with sweet potato and cauliflower.
7. Mash the sweet potato and cauliflower mixture until smooth and creamy, set aside.
8. Heat olive oil in a skillet over medium heat.
9. Add diced onion and minced garlic clove to the skillet and cook until softened, about 3 minutes.
10. Add diced carrot to the skillet and cook for another 5 minutes until tender.
11. Add ground beef lean to the skillet and cook until browned, breaking it up with a spoon.
12. Stir in tomato paste and dried thyme, cook for 2 minutes to combine flavors.
13. For in beef broth low sodium, stir well and simmer until liquid reduces by half, about 5 minutes.
14. Season the meat mixture with salt and black pepper ground to taste.
15. Preheat oven to 200C (400F).
16. Transfer the meat and vegetable mixture to an ovenproof dish and spread evenly.
17. Top the meat mixture with the mashed sweet potato and cauliflower, spreading to cover completely.
18. Bake in the oven for 20 minutes until the top is golden and slightly crisp.
19. Remove from oven and let rest for 5 minutes before serving.