Healthy Postpartum Meal Prep: Sweet Potato Cottage Pie

Ingredients

• 2 lb sweet potato, cubed
• 1 lb ground beef
• 1/2 yellow onion, diced
• 5 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp salt (1 tsp for the sweet potatoes, 1 tsp for the meat)
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 4 tbsp butter

Directions

1. Preheat oven to 375°F.
2. Bring a pot of water to a boil, add the cubed sweet potatoes, and let them boil while you prepare the meat — check with a fork for tenderness.
3. Heat a drizzle of olive oil in a cast iron pan (or pan of your choice).
4. Cook the onions for 5 minutes, stirring occasionally.
5. Add the ground beef and dry seasonings.
6. Brown the meat, stirring occasionally, about 6–7 minutes.
7. Add the garlic, Worcestershire sauce, and tomato paste; cook 1 minute.
8. Add the carrots, peas, and broth; simmer 8 minutes or until thickened.
9. Spread the mixture along the bottom of a greased 9×13 baking dish.
10. Drain the sweet potatoes, turn the heat to low, and mash with a fork in the pot.
11. Add the butter, remaining salt, and garlic powder.
12. Mix until well incorporated, then spread on top of the meat mixture.
13. Bake for 30 minutes.
14. Let cool for 15 minutes, then enjoy!