Reminiscent of a shepherd's pie, this skillet is loaded with ground beef and veggies in a flavorful gravy that gets topped with thinly sliced sweet potatoes. This is a healthy one too -- between the meat and vegetables this meal is the perfect way to fuel your body!
1 lb ground beef sirloin
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 cup frozen green peas
1 1/2 cup beef broth, low sodium
1 tbsp dijon mustard
1 tbsp worcestershire
2 tbsp tomato paste
1/2 tsp garlic powderr
2 tbsp cornstarch
1 lb sweet potatoes, peeled
Olive oil spray
1. Spray a large oven proof skillet with cooking spray. Add beef, break apart. Add in the onion, celery, carrots, and season with some salt and pepper. Once meat is cooked through, about 5-8 minutes, sprinkle with the corn starch. Stir in the beef broth, mustard, worcestershire, tomato paste, and garlic powder. Bring to a simmer and cook for 10 minutes.
2. Meanwhile, preheat the oven to 375F. Slice sweet potatoes very thin, as if making potato chips, about 1/8 inch thick.
3. Taste the gravy and adjust seasoning with additional salt/pepper, if needed. Layer the sweet potatoes over the top of the meat mixture. Spray the sweet potatoes with olive oil spray and season the top with salt/pepper.
4. Bake until sweet potatoes are cooked through and starting to brown, about 40 minutes. Allow to sit for 15 minutes before serving. Enjoy!