2 Very Large Sweet Potatoes,	1 Teaspoon Chopped Fresh Or Dry
-Peeled And Cut Into Chunks	-Rosemary, Optional
A Drizzle Of Canola Or Olive Oil	1 Cup Beef, Veggie, Onion Or
1 Large Onion, Peeled And Chopped	-Chicken Broth
1 Large Carrot, Peeled And Chopped	2 Tablespoons Tomato Paste Or
2 Garlic Cloves, Crushed	-Ketchup
1 Lb Lean Beef, Or 2 -3 Cups	1 Cup Frozen Peas
-Chopped Leftover Roast	2 Tablespoons Butter
1 Cup Mushrooms (optional), Sliced	1/4 Cup Or Less Of Milk
1 Tablespoon Flour	Salt And Pepper

Preheat oven to 375 degree. To cook the potatoes you can either roast them in their skins in the oven for about an hour, microwave them whole in their skins (poke them with a fork first) or peel, chop and boil them until soft.

In a large pan, heat a drizzle of oil and sauté the onion and carrot over medium-high heat for about 5 minutes or until soft; add the garlic and meat and cook for another 5 minutes, until the meat is cooked through and the veg are starting to brown a little.

If you want to add mushrooms, set the meat mixture aside (transfer it to a bowl), heat a little more oil and sauté the mushrooms until they release their moisture and then the moisture cooks off and they start to brown. return the meat mixture to the pan. Sprinkle the flour overtop and stir it around until it coasts the meat a little, then add the rosemary, stock and tomato paste and stir until the mixture bubbles and thickens, scraping up any browned bits from the bottom of the pan. Stir in peas.

Pour into a baking dish, making sure it only fills it half full, so there is room for the potatoes.

Mash the potatoes with the butter, milk and salt and pepper. Spread over the meat mixture and bake for about 45 minutes until bubbly.