Sweet Potato Cottage Pie

• 1-1/2 pounds sweet potatoes (about 2 large)
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1/4 cup chopped celery
• 1 teaspoon finely chopped garlic (1 large clove)
• 1 pound ground beef, 90% lean
• 1 can (15 ounces) tomato sauce
• 1 tablespoon Worcestershire sauce
• 1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme or herbes de Provence, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black peper
• 2 tablespoons butter
• 1 tablespoon milk

1. Preheat oven to 350u0b0F.
2. Oil a 6 to 8 cup shallow baking dish.
3. Pierce sweet potato skins; microwave until tender, about 4 to 6 minutes; cool.
4. In large skillet, heat oil over medium heat.
5. Add onion and celery; cook and stir until tender, about 5 minutes.
6. Add garlic; cook and stir 1 minute.
7. Add beef; cook and stir until it just begins to brown.
8. Stir in tomato sauce, Worcestershire, 1 teaspoon of the thyme and 1/4 teaspoon of the salt and pepper; bring to a boil.
9. Transfer to baking dish; spread evenly.
10. Scoop sweet potato from skins into medium bowl; add butter, milk, remaining 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper.
11. With electric beater, beat until smooth; spread over meat in baking dish.
12. Bake until bubbly, about 20 to 25 minutes.

sweet potatoes, olive oil, onion, celery, garlic, ground beef, tomato sauce, worcestershire sauce, thyme, salt, ground black peper, butter, milk

Taken from food52.com/recipes/5245-sweet-potato-cottage-pie (may not work)