Classic comfort food made fantastic with the addition of a mellow mustard sweet potato mash, and a hearty beef filling loaded with vegetables, herbs and two kinds of mustard. Any leftovers warm up great the next day.
Place the cubed sweet potato and Yukon gold potato in a medium saucepan over medium-high heat. Cover with an inch or two (5 cm) water. Add a pinch of salt. Cover, bring to a boil, turn down the heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.
Drain the potatoes, stir in the butter, milk and mustard. Mash until creamy. Season to taste with salt and pepper.
While the potatoes are cooking, heat a large cast iron skillet over medium-high heat. Add the beef and canola oil.
Brown the meat for about 5 minutes, breaking it up with the back of a wooden spoon.
Stir in the vegetables, garlic, herbs, mustard seeds, Worcestershire sauce, mustard powder, salt and pepper. Cook for another 5-8 minutes, until the vegetables soften slightly.
Sprinkle the flour over the meat and cook for a minute or two, stirring constantly.
Pour in the beef stock and add the tomato paste. Simmer for 8 minutes, until thickened.
Stir in the corn and cook for another minute or two.
Season to taste with salt and pepper.
Preheat the oven to 375°F.
Scrape the sweet potato mash over the beef mixture and smooth out the back of a spoon.
Drizzle with olive oil and bake for about 30-35 minutes, until bubbly and the crust is golden brown. Remove from the oven and let stand 10 minutes before serving.
Can use ground lamb, pork, or bison instead of the beef.
Use any other white or red skinned potato instead of the Yukon gold.
Serving Size 1 1/2 cups (375 mL)
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.