Beef Tomato Mushroom Sweet Potato (Printable)
Savory beef and vegetables in rich tomato sauce, crowned with velvety sweet potato mash for a comforting British classic.
# What You Need:
→ For the Filling
01 - 1 lb lean ground beef
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 oz mushrooms, sliced
05 - 1 large carrot, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 cup beef stock
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 tbsp olive oil
13 - Salt and black pepper, to taste
→ For the Sweet Potato Mash
14 - 2 large sweet potatoes (about 2 lb), peeled and cubed
15 - 2 tbsp butter
16 - 1/4 cup milk
17 - Salt and black pepper, to taste
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Place sweet potatoes in a large saucepan, cover with water, and bring to a boil. Simmer for 15–20 minutes until tender.
03 - While the sweet potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and carrot; sauté for 5 minutes until softened.
04 - Add garlic and mushrooms; cook for another 3–4 minutes until the mushrooms release their juices.
05 - Add ground beef, breaking it up with a spoon, and cook until browned.
06 - Stir in tomato paste, diced tomatoes, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in beef stock and mix well. Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
07 - Drain the sweet potatoes and mash with butter, milk, salt, and pepper until smooth and creamy.
08 - Spoon the beef filling into a 9x9 inch baking dish. Spread the sweet potato mash evenly on top.
09 - Bake for 20–25 minutes until the top is slightly golden and the filling is bubbling.
10 - Let rest for 10 minutes before serving.
# Expert Tips:
01 -
- The natural sweetness of the potatoes balances the savory beef in a way regular potatoes never could
- This reheats beautifully for lunch the next day, often tasting even better
02 -
- Sweet potatoes contain more water than regular potatoes, so don't worry if your mash seems slightly thinner than you're used to
- The filling must be properly thickened before assembling or you'll end up with a watery layer beneath the potatoes
03 -
- Rough up the surface of the sweet potato mash with a fork before baking for extra crispy golden peaks
- Letting the filling cool slightly before topping helps prevent the potatoes from sinking into the sauce