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Prepare sweet potatoes, peeled, diced into 1/2in. pieces.
Use 1% milk.
You need unsalted butter.
You need salt.
Prepare ground black pepper.
Prepare lean ground beef.
Provide carrots (finely diced).
Use ribs celery (finely diced).
Use onion (finely diced).
Prepare all purpose flour.
You need to prepare tomato paste.
Provide reduced sodium beef broth.
Prepare frozen peas (10oz.).
Prepare chopped fresh thyme.
Prepare chopped fresh rosemary.

got this out of family circle magazine.. I'm just preserving the recipe here and cutting down the amount of magazines I have. I have not made this yet but saving here for future use. pictures are a snapshot I took from magazine...
preheat oven to 375...
in a large lidded pot add potatoes and cover with 1inch of cold water. bring to boil. reduce heat to a simmer and cook, covered for 10minutes or until fork tender. drain and return potatoes to pot..
to potatoes.. add milk and 2tbl. of the butter, 1/2 tsp of the salt, and 1/4 tsp. of the pepper. mash until smooth, cover and set aside..
meanwhile, add remaining butter to a large skillet or saute pan over medium heat. add ground beef by crumbling into pan. add carrots, celery and onion. cook for 15 minutes until veggies r soft and beef is no longer pink..
stir in flour and cook an additional minute. stir in tomato paste, beef broth, and peas. bring to a simmer then cook 3 more minutes. liquid should be starting to thicken and peas should be thawed..
stir in thyme, rosemary and remaining salt and pepper..
transfer meat veggie mix to a 13x9x2 baking dish. spread sweet potato mix evenly over beef mix. leave a 1inch border around the edges..
bake for 30-35 minutes or until hot and bubbling..
serve...
NUTRITIONAL INFO BASED ON family circle MAGAZINE: per serving: 429 calories; 12g. fat; 6g. sat.fat; 32g. protein; 48g. carbs; 8g. fiber; 701mg. sodium; 86mg. cholesterol.

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