Savory Ground Beef and Sweet Potato Shepherd's Pie with Rosemary Infusion

Preheat your oven to 400°F (200°C). In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add 1 diced onion and sauté until translucent, about 5 minutes. Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula, and cook until browned, about 7-10 minutes.

Season the beef with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika for a depth of flavor.

Mix in 1 cup of diced carrots and 1 cup of frozen peas, cooking for another 5 minutes until the vegetables are tender.

Pour in 1/2 cup of beef broth and 1 tablespoon of Worcestershire sauce, stirring to combine. Let the mixture simmer for 5 minutes, allowing the flavors to meld.

Meanwhile, peel and chop 2 large sweet potatoes and boil them in salted water until tender, about 15 minutes.

Drain the sweet potatoes and return them to the pot. Add 1/4 cup of milk, 2 tablespoons of butter, and 1 tablespoon of fresh rosemary, mashing until smooth and creamy.

In a baking dish, layer the beef mixture evenly at the bottom. Spread the sweet potato mash over the beef, smoothing it out with a spatula.

Use a fork to create decorative peaks on the sweet potato topping. Bake in the preheated oven for 25-30 minutes, or until the top is slightly golden and crispy.

Remove from the oven and let it cool for 5 minutes before serving. Garnish with additional fresh rosemary if desired, and enjoy this comforting dish with a side salad or crusty bread.