Sweet Potato Shepherd's Pie

Directions

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil. Add sweet potatoes and simmer until fork tender, about 15 minutes, then drain and let cool slightly.
3. Mash potatoes or use a ricer. Stir in melted butter and salt, and set aside to cool.
4. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3 to 4 minutes, until softened. Add garlic and cook for another minute. Add ground beef and break apart with a wooden spoon, cooking for about 5 to 6 minutes, until browned.
5. Stir in salt, peppercorns, smoked paprika, thyme, parsley, tomato paste and flour. Add Worcestershire sauce and red wine and continue cooking for 1 minute, then add beef broth and frozen vegetables.
6. Stir well and continue cooking for about 2 minutes, just until sauce has thickened. Remove from heat.
7. Using a piping bag, pipe sweet potatoes into swirls on top of beef filling. If you don't have a piping bag, you can just use a spoon to dollop or spread the sweet potatoes on top.
8. Top with a light sprinkling of smoked paprika, then bake for 20 to 25 minutes, until potatoes are lightly browned. Enjoy warm!