Easy Sweet Potato Cottage Pie - Lynn Mumbing Mejia

Peel and cut sweet potatoes to even sizes to evenly cook then add it to your small sauce pot. 3 inch pieces are fast and great.
In the small sauce pot, add some cold water that's just enough to cover your sweet potatoes. Bring the water to a boil on HIGH heat and cook the sweet potatoes for about 15/20 minutes or until they are fork tender.
Once fully soft and cooked, strain the sweet potatoes and add them back into the pot.
Mash with a potato masher or spatula and add in your milk and butter until fully combined. Set aside while you start on the beef mixture.

In a small sauce pot, heat up your stove to MEDIUM-HIGH heat. Add in your oil.
When the oil has heated up, add in your ground beef and cook for 5 minutes.
Once your ground beef has browned up a little bit, add in your frozen vegetables and your seasoning mix.
Cook thoroughly and remove excess grease. OPTIONAL: You can add in a little bit of flour into the grease/liquids if you want it to thicken up.
Set aside then prep for assembly.

Preheat the oven to 400F.
In a baking dish, add in the first layer of your ground beef mixture. Ensure that the layer is evenly spread out on the bottom of the pan.
Next, add in the layer of sweet potato mash, again, ensuring that the layer is evenly spread out in the pan so that each piece you serve is portioned.
Generously sprinkle your shredded cheese on top then bake in the oven for about 20-30 minutes or until the cheese on top is golden brown.
Cool, serve, and enjoy!