Savory Ground Beef and Butternut Squash Shepherd's Pie with Herbed Sweet Potato Mash

Preheat your oven to 400°F (200°C). Peel and cube 2 medium sweet potatoes, then place them in a pot of boiling water and cook until tender, about 15 minutes.

While the sweet potatoes are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Stir in 1 cup of diced butternut squash, 1 small onion (diced), and 2 cloves of garlic (minced), cooking for an additional 5 minutes until the vegetables are softened.

Season the mixture with 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, salt, and pepper to taste.

Once the sweet potatoes are tender, drain them and return them to the pot. Add 2 tablespoons of unsalted butter, 1/4 cup of milk, and 1 tablespoon of fresh rosemary (chopped) to the sweet potatoes, mashing until smooth and creamy.

Spread the ground beef and butternut squash mixture evenly in a baking dish, then top with the herbed sweet potato mash, smoothing it out with a spatula.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and slightly crispy. Let it cool for a few minutes before serving, and enjoy this comforting dish with a sprinkle of fresh parsley on top for added flavor.