This is one of our favourite recipes and has so much flavor! One ingredient you will need to keep at home as a staple is nutritional yeast which we add to the crust for some added buttery/cheesy flavor. If you don’t have this on hand, and can’t obtain it, you can omit it from the recipe. What’s also great about this recipe is you can make the mash potatoes early on and set aside, or make the beef mixture and refrigerate until later. Since you will be baking it, you can also pre-make the whole casserole and then bake the next day.
What you will need:
- 3 large or 4 medium sweet potatoes, peeled and cut into chunks
- 1.5 lbs lean ground beef
- one package or 2 tablespoons of taco seasoning
- 4 cups frozen peas and carrots mix
- 2 tablespoons dijon mustard
- 1 tablespoons Italian seasoning
- 1/2 teaspoon paprika
- 2 tablespoons nutritional yeast
- splash of vegetable broth
Begin by chopping up your sweet potato and placing them in a pot. Fill with water until potatoes are covered, and set to boil.
Boil until you are able to pierce with a knife, roughly 10min. Drain the water from the pot, and mash.
Set the sweet potato aside to cool.
For the filling, begin by cooking the ground beef. Once completely cooked, remove any excess fat, and remove from heat. The pan will still be hot! Add the taco seasoning until well mixed. Pour the beef into a large mixing bowl and set aside.
Place the frying pan back on the stove and set to medium heat. Add the frozen peas and carrots, and cook 5 min until no longer frozen. Remove from heat, and drain ant excess water from the pan. Add the cooked vegetables into the same bowl as the beef.
In the beef-veggie mixture, add the dijon mustard, Italian seasoning, and spices until well mixed.
Take a 9×9 casserole dish and spray with cooking oil. Pour the beef-veggie mixture into the dish.
Into your sweet potato mash, add a dash of vegetable broth (or water if no broth is on hand) and the nutritional yeast (optional). Note: the broth is only to help mix the nutritional yeast so if you are omitting this from the recipe you can also omit the broth. Nutritional yeast will not dissolve, so just stir until well mixed.
Add the sweet potato mash, in large dollops onto the beef mixture. Using a silicone spoon, gently spread the sweet potato onto the beef mixture to create a nice thick layer. If you’re having trouble, wet your hand with hot water and use the palm of your hand to gently press the sweet potato until even. When evenly spread, add the casserole dish (uncovered) into the oven and bake for 35. Turn to broil and broil on high for 5 min to get a nice browning on the crust.
Remove from oven and let cool for 10-15min. This dish really retains heat so let it cool enough before serving.