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 are oozing).
4. Remove from oven and allow to cool.
5. While sweet potatoes are cooking, saute minced garlic cloves in the 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 mixer or with a masher) to 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 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 and 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 of the pan.
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 stove and remove pan from heat. Turn on broiler of 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 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!