This warming, homey dish is a great way to use up leftover vegetables from other meals—just use them in the filling in place of the frozen vegetables
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1 and 1/2 tsp
1 and 1/2 lbs
1 and 1/2 Tbsp
To garnish, optional
- Preheat oven to 350F.
- Slice zucchini lengthwise into 1/4" slices. Arrange on parchment-covered baking sheet and brush with oil. Turn slices and brush other side with oil. Sprinkle with salt, pepper, and thyme. Bake zucchini until softened, about 20 minutes. After zucchini has softened, set aside and raise oven temperature to 400F.
- While zucchini is roasting, scrub sweet potatoes. Peel them, if desired, and then dice them. Place them in a medium saucepan and cover with cold water. Set pan over high heat, cover, and bring water to a boil, then uncover, decrease heat to a simmer, and cook potatoes until tender, about 12 to 15 minutes. Drain potatoes in colander, return to saucepan, and mash lightly. Add milk, butter, salt, and pepper and continue to mash until smooth. Set aside.
- While sweet potatoes are cooking, heat oil in large sauté pan over medium heat until simmering. Add onion and carrot and cook until soft, around 8 minutes. Add garlic and cook until fragrant, around 1 minute. Add beef, salt, and ground pepper and cook until meat is browned and cooked through, around 5 minutes. Add beef broth, Worcestershire sauce, tomato paste, thyme, oregano, and rosemary; stir to combine. Bring to a boil, reduce heat to low, and simmer until sauce has thickened slightly, around 10 to 12 minutes. Add frozen vegetables and cook until vegetables are beginning to thaw, around 5 more minutes.
- Coat an 8"x8" baking dish with cooking spray. Layer zucchini on the bottom of the dish, layering any leftover slices at a right angle from the bottom layer. Spread the meat mixture over the zucchini, covering zucchini completely. Spread mashed sweet potatoes on top, using a fork to create decorative lines and/or peaks in the mashed potatoes. Place baking dish on a baking sheet and bake in oven until potatoes begin to brown, around 25 minutes.
- Let cool on a cooling rack at least 10 minutes before serving. Garnish with parsley, if desired.