Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp Greek yogurt
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder

Instructions:

  1. Place cubed sweet potatoes in a pot of salted water; bring to a boil and simmer until fork-tender (approx. 12–15 mins).
  2. Drain the sweet potatoes well and let them sit in the hot pot for 2 minutes to allow excess moisture to evaporate.
  3. Incorporate Greek yogurt, olive oil, and garlic powder into the sweet potatoes. Mash until velvety smooth and set aside.
  4. In a cast iron skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess fat.
  5. Add diced onions and carrots to the skillet; cook until onions are translucent (about 5 mins). Stir in minced garlic.
  6. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, salt, and black pepper.
  7. Simmer the filling until the liquid reduces to a thick glaze consistency to prevent a soggy pie.
  8. Stir in the frozen peas, then spread the sweet potato mash evenly over the beef filling.
  9. Transfer the skillet to the oven and bake until the topping is set and reaches a mahogany-colored crust.