Mashed Sweet Potatoes

Preheat oven to 425ºF

Prick the sweet potatoes all over with a fork

Lay the potatoes on a baking sheet

Bake for 50-60 minutes until soft through the middle

When cool enough to handle, peel the skin off of the potatoes

Use a potato masher to mash the potatoes, mash until all the potatoes are broken up

Add in the butter and salt

Continue to mash until the butter is melted and potatoes are smooth, set aside

Shepherds Pie Filling

Heat the olive oil in a large skillet over medium heat

Add the onions, sauté about 2 minutes

Add the garlic, celery and carrots, sauté 3-4 minutes

Remove vegetable from skillet, set aside in a large bowl

Put the skillet back on the burner and add the ground beef

Season beef with salt, onion powder and thyme

Working with a wooden spoon, sauté until the meat browns

Transfer the beef into a strainer to get rid of any excess oil, then add the beef in with the vegetables

In a small sauce pan, melt the butter over medium heat

Add in the flour, working with a wooden spoon, mix the flour in with the melted butter

Slowly add the heavy cream, whisking to form a roux

Slowly pour in the beef broth, mix

Allow the mixture to come to a boil, then reduce to a simmer

Simmer for 5 minutes

Pour the sauce over the beef and vegetables in the large bowl, mix to coat

Mix in the peas

Transfer the beef mixture to a large baking dish

Top with an even layer of mashed sweet potatoes, about 1/2″ thick

Use a tooth pick to draw swirls in the sweet potatoes (optional)

Put the baking dish under the broiler to brown the potatoes for 2-4 minutes, checking frequently so they do not burn

Serve hot