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

Preheat your oven to 400°F (200°C). Peel and chop 2 large sweet potatoes into cubes. Boil the sweet potatoes in a large pot of salted water for about 15 minutes, or until tender.

Drain the sweet potatoes and return them to the pot. Mash the sweet potatoes with 1/4 cup of milk, 2 tablespoons of butter, and a pinch of salt until smooth and creamy.

Set aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing until the onion is translucent, about 5 minutes.

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

Stir in 1 cup of diced carrots and 1 cup of frozen peas, cooking for an additional 5 minutes. Season the mixture with 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and salt and pepper to taste.

Pour in 1/2 cup of beef broth and let it simmer for 5 minutes, allowing the flavors to meld. Remove from heat and stir in 1 tablespoon of fresh rosemary, finely chopped.

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

Bake in the preheated oven for 25-30 minutes, or until the top is slightly golden. Let it cool for 5 minutes before serving.

Garnish with additional rosemary if desired, and enjoy your comforting shepherd's pie!