Savory Sweet Mashed Potatoes:

1. Preheat oven to 400 degrees.
2. Place sweet potatoes on a foil-lined baking sheet.
3. Bake for 45 minutes (or until juice from the potatoes is oozing).
4. Remove from oven and allow to cool.
5. While the sweet potatoes are cooking, sauté minced garlic cloves in olive oil over medium heat until fragrant and turning light brown. About 3-5 minutes.
6. Remove the skin from the sweet potatoes and mash (in a mixer or with a masher) to the desired consistency.
7. Add salt, pepper, butter, thyme, and the garlic and oil mixture to the sweet potatoes.
8. Mix until well combined.
9. Set aside.

For Filling:

1. Over medium-high heat in a cast-iron skillet (or oven-safe pan), add the oil. Sauté the onion, carrots, and mushrooms until the onion is translucent, about 5 minutes.
2. Add the ground beef to the pan. Use a spatula to break up the meat. Cook until browned, about 5-8 minutes.
3. Add the minced garlic, salt, pepper, and tomato paste. Stir to combine the mixture until the garlic is fragrant, about 1 minute.
4. Use the wine or broth to deglaze the pan, slowly pouring it in and scraping up any browned bits stuck to the bottom.
5. Add the can of diced tomatoes and mix. Allow to simmer on the stove on medium-low heat for 10 minutes.
6. Turn off the stove and remove the pan from the heat. Turn on the broiler of the oven.
7. Spread the sweet potato mash on top of the meat mixture. Use a spatula to evenly spread, covering the top of the meat mixture.
8. Place under the broiler and cook until the top of the shepherd’s pie begins to brown – about 3 minutes.
9. Sprinkle with fresh thyme, salt, and a crack of freshly ground pepper.
10. Serve right out of the cast-iron skillet!