Preheat oven to 375 degrees.

In a large sauce pot, add potatoes and cover with water. Bring to a boil and add 1 tbsp salt. Cook until tender, about 10 minutes. Drain and set aside.

While sweet potatoes cook, work on the filling. Heat a 6-quart dutch oven over medium-high heat. Add ground beef and brown until cooked through.

Remove meat to a bowl and drain all fat except 2 tablespoons.

Add carrots and onions to pan and saute over medium heat for 5-7 minutes until tender. season with 1 tsp salt and 1/2 tsp ground pepper.

Add garlic and saute 30 seconds. Then add tomato paste and saute another 2-3 minutes.

Deglaze pan by adding beef stock and scraping up the bits from the bottom.

Add Worcestershire sauce and peas and simmer for 10 minutes.

While filling simmers, mash sweet potatoes with a potato masher. Taste and adjust salt to taste.

Spray a 9x13 baking dish with cooking spray. Carefully pour beef filling into it.

Top beef mixture with mashed sweet potatoes and carefully spread over the top.

Brush beaten egg over the potatoes and bake for 30 minutes until golden and bubbly.

Enjoy! Makes great leftovers.