This ground beef and sweet potato pie is a cozy family dinner with a vegetable-filled filling and creamy topping. It also makes generous leftovers.
A QUICK NOTE
Yellow-flesh sweet potatoes make an especially creamy topping here. If you broil the casserole at the end, watch it closely; the peaks can brown quickly.
INGREDIENTS
2 pounds ground round beef
3–4 large sweet potatoes, preferably yellow-flesh, peeled and quartered
1 teaspoon salt, plus more to taste
4 tablespoons unsalted butter, divided
1 medium onion, chopped (about 1½ cups)
2 cups mixed vegetables, such as diced carrots, corn, green beans, and peas
½ cup low-sodium beef broth, plus more if needed
1 teaspoon Worcestershire sauce, plus more to taste
Black pepper, to taste
Garlic powder, to taste
Chopped parsley, for garnish
DIRECTIONS
1. Place the peeled, quartered sweet potatoes in a medium pot and cover with at least 1 inch of cold water. Add 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until fork-tender, about 20 minutes.
2. Preheat the oven to 400°F.
3. While the potatoes cook, melt 2 tablespoons butter in a large sauté pan over medium heat. Add the onion and mixed vegetables and cook until tender, about 6–10 minutes.
4. Add the ground beef and cook, breaking it into crumbles, until no longer pink. Drain excess fat if needed, leaving no more than about 1 tablespoon in the pan. Season with salt and black pepper.
5. Stir in the Worcestershire sauce and beef broth. Bring to a simmer, reduce the heat to low, and cook uncovered for 10 minutes. Add a little more broth if the filling begins to dry out. Taste and adjust the seasoning as needed.
6. Drain the sweet potatoes and transfer them to a bowl. Add the remaining 2 tablespoons butter and mash until smooth. Season with garlic powder, salt, and black pepper to taste.
7. Spread the beef mixture in a 9 × 13-inch baking dish. Spoon the mashed sweet potatoes over the top and spread them evenly. Drag a fork over the surface to create peaks.
8. Bake for about 30 minutes, until the filling bubbles and the topping is lightly browned. Broil briefly for additional browning if desired, watching closely. Garnish with parsley before serving.
