1. Pop the whole yams (or sweet potatoes) in the oven at 375°F for 30–45 minutes until soft.
2. Peel and mash them with ½ stick of butter, cream, and a pinch of salt. Set aside.
3. In a large pan, melt the remaining ¼ stick of butter over medium heat.
4. Cook the chopped onions and diced carrots until the onions are soft and the carrots start to brown a little.
5. Stir in the ground beef, breaking it into small pieces.
6. Cook until browned all the way through, about 10 minutes.
7. Pour in the beef broth, tomato paste, Worcestershire sauce, rosemary, and thyme.
8. Mix well, then lower the heat. Let it simmer so the liquid reduces, about 15 minutes.
9. Stir in the peas. Sprinkle the arrowroot powder over the top and stir quickly to avoid clumps.
10. Keep stirring until the mixture thickens slightly, about 5 minutes.
11. Add salt and pepper to your liking. Remove from heat.
12. Spoon the beef and veggie mixture into individual ramekins or a baking dish.
13. Spread the mashed yams over the top. Sprinkle with shredded cheese.
14. Bake at 375°F for 25 minutes, or until the cheese is melted and bubbling with golden edges.

Why You’ll Love It:

These mini cottage pies are cozy, colorful, and full of real flavor. The creamy mashed yam topping makes them a little extra special, while the hearty beef and veggie base keeps things satisfying. Great for prepping ahead, even better the next day.