Upside-Down Beef "Cottage Pie" with Spinach, Peas & Sweet Potato Mash

Directions

1. Trim and wash all produce; if your spinach isn’t pre-washed, rinse and dry it well.
2. Peel and dice the sweet potatoes, then place them in a medium saucepan and cover with hot water. Bring to a boil over high heat.
3. Once boiling, lower the heat and cover; simmer until the sweet potatoes are tender, about 10 minutes.
4. Meanwhile, peel and finely chop the onion.
5. Preheat a nonstick skillet over medium-high heat, then add a drizzle of oil and the onion with a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes.
6. Peel and dice the carrot and trim and dice the celery. Add them to the skillet and cook, stirring occasionally, until they are tender, 2–3 minutes.
7. Mince the garlic. Add it to the skillet with the beef and spices; cook, breaking up the meat, until browned and crumbly, 5–6 minutes.
8. Drain the cooked potatoes and return them to the pot. Stir in a little oil and a pinch of nutmeg and salt, then mash until smooth. Keep warm.
9. When the beef is browned, add the peas and a splash of balsamic vinegar to the skillet; stir to combine and heat through.
10. Add the spinach in handfuls, allowing each portion to wilt before adding the next. Stir until the greens are wilted and the peas are heated through, about 1 minute more; remove from heat.
11. To serve, spread the sweet potato mash on plates, then spoon the beef and veggie mixture on top.