Reinvented Shepherds Pie

Preparation

1. Preheat oven to 350ºF (180ºC).
2. In a pot of boiling salted water, cook sweet potatoes and cauliflower for 18 to 20 minutes until tender. Drain.
3. Using a potato masher or food processor, purée the sweet potatoes and cauliflower until smooth. Stir in hot milk and butter. Season with salt and pepper.
4. Meanwhile, heat the oil in a large skillet over medium heat. Cook the ground meat and onion for 5 to 7 minutes, scraping off the meat with a wooden spoon, until the meat has lost its pinkish colour.
5. Add the veal stock to the pan. Bring to a boil, then simmer for 3 to 4 minutes. Season with salt and pepper.
6. Transfer the meat mixture to a 20-cm (8-inch) square baking dish.
7. In the same skillet, cook the carrot for 3 to 4 minutes.
8. Add the green peas and corn to the skillet. Continue cooking for 3 to 4 minutes.
9. Pour the vegetables over the meat preparation. Cover with mashed sweet potatoes and cauliflower.
10. Bake in the oven for 25 to 30 minutes.