Alberta Beef Shepherd's Pie with Sweet Potato Topping

Preheat oven to 400°F (200°C).

Peel and cube the sweet potatoes. Place in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well and set aside.

While the sweet potatoes are cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Add the diced onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste, Worcestershire sauce, and dried thyme. Cook for 1 minute, stirring constantly.

Pour in the beef broth and bring to a simmer. Reduce heat and cook for 10-15 minutes, allowing the sauce to thicken slightly.

Stir in the frozen peas (if using) and season with salt and pepper to taste.

While the beef mixture is simmering, prepare the sweet potato topping. In a large bowl, mash the cooked sweet potatoes with butter, milk, and maple syrup (if using) until smooth and creamy. Season with salt and pepper to taste.

Pour the beef mixture into a 9x13 inch baking dish. Spread the sweet potato mash evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.

Let the shepherd's pie rest for 5-10 minutes before serving.