📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that golden-brown sweet potato crust we're aiming for.
2. Peel and dice 2 large sweet potatoes. Aim for roughly 1-inch cubes for even cooking. I’ve found that smaller pieces cook faster, and who doesn’t love saving time?
3. Boil the sweet potatoes in salted water until they're fork-tender, about 15-20 minutes. Don't overcook them, or they'll become mushy! We want them soft enough to mash, but still holding their shape a bit.
4. While the sweet potatoes are boiling, prepare the meat filling. In a large skillet, brown 1 pound of ground lamb or beef over medium-high heat. Make sure to break it up with a spoon as it cooks. Nobody likes big clumps of meat!
5. Drain off any excess grease from the skillet. This step is important – nobody wants a greasy pie.
6. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the skillet. Cook until the vegetables are softened, about 5-7 minutes. If you are feeling fancy, you could add a splash of dry red wine at this point.
7. Stir in 2 cloves of minced garlic, 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, salt, and pepper to taste. Cook for another minute, allowing the garlic to become fragrant. The aroma alone will make your mouth water!
8. Pour in 1 cup of beef broth and 1/2 cup of frozen peas. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. The peas add a nice pop of color and sweetness.
9. Once the sweet potatoes are cooked, drain them well and return them to the pot. Add 2 tablespoons of butter, 1/4 cup of milk or cream, and a pinch of nutmeg. Mash until smooth and creamy. Taste and adjust seasoning as needed.
10. Transfer the meat filling to a 9x13 inch baking dish. Spread it evenly across the bottom.
11. Spoon the sweet potato mash over the meat filling, spreading it evenly to cover the entire surface. You can create swirls with a fork for a more rustic look.
12. Bake in the preheated oven for 20-25 minutes, or until the sweet potato topping is golden brown and the filling is bubbling. Keep an eye on it; ovens vary!
13. Let the Shepherd's Pie cool for a few minutes before serving. This allows the filling to set up a bit and prevents it from being too runny.
14. Garnish with fresh parsley, if desired. It adds a touch of freshness and makes it look extra fancy!