Sweet Potato Shepherd’s Pie

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• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 1 each small yellow onion, (finely diced)
  Ingredient note

  Source: 1 small yellow onion, (finely diced)
• 2 cloves garlic, (minced)
  Ingredient note

  Source: 2 cloves garlic, (minced)
• 1 pound ground beef, (or ground turkey, lamb, pork, or chicken)
  Ingredient note

  Source: 1 pound ground beef, (or ground turkey, lamb, pork, or chicken)
• 16 ounces frozen mixed vegetables, (diced corn, peas, carrots, and green beans)
  Ingredient note

  Source: 12 to 16 ounces frozen mixed vegetables, (diced corn, peas, carrots, and green beans); upper source range endpoint used for shopping.
• 1 teaspoon salt, (or to taste)
  Ingredient note

  Source: ¾ to 1 teaspoon salt, (or to taste); upper source range endpoint used for shopping.
• ¼ teaspoon fresh ground black pepper, (or to taste)
  Ingredient note

  Source: ¼ teaspoon fresh ground black pepper, (or to taste)
• 4 cups peeled and cubed sweet potatoes, (about 2 small sweet potatoes)
  Ingredient note

  Source: 4 cups peeled and cubed sweet potatoes, (about 2 small sweet potatoes)
• As Needed salt
  Ingredient note

  Source seasoning: salt and fresh ground black pepper, (to taste)
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and fresh ground black pepper, (to taste)
• 2 tablespoons salted butter
  Ingredient note

  Source: 2 tablespoons salted butter
• 4 ounces cream cheese, (at room temperature)
  Ingredient note

  Source: 4 ounces cream cheese, (at room temperature)
• ½ cup chicken broth
  Ingredient note

  Source: ½ cup chicken broth
• 1 tablespoon all-purpose flour
  Ingredient note

  Source: 1 tablespoon all-purpose flour
• 1 teaspoon chopped fresh parsley
  Ingredient note

  Source: 1 teaspoon chopped fresh parsley

1. Preheat the oven to 375ºF and butter an 8-inch pie dish and set aside.
2. Heat the olive oil in a skillet set over medium heat. Add onions and cook for 2 minutes. Stir in the garlic and cook for 10 seconds or until fragrant. Add ground meat and continue to cook for 3 minutes, occasionally stirring.
3. Stir in the frozen vegetables (do not thaw), season with salt and pepper, and continue to cook until the meat is browned and the vegetables are tender, stirring occasionally.
4. In the meantime, prepare the sweet potatoes by placing the cubed potatoes in a microwave-safe dish and microwave them on HIGH for 4 to 4-1/2 minutes or until tender. You can also use a microwave steamer.
5. Remove them from the microwave and season with salt and pepper. Add butter and cream cheese. Mash until smooth; set aside.
6. In a liquid cup or a mixing bowl, combine the chicken broth and flour and whisk until thoroughly incorporated. Add to the meat mixture and cook for 2 to 3 minutes or until slightly thickened, stirring constantly.
7. Remove from heat and spoon the beef and veggies into the pie dish.
8. Spread the sweet potato mixture on top of the beef.
9. Bake for 15 to 18 minutes or until heated through and bubbly.
10. Sprinkle with parsley and serve.