Place sweet potatoes in a large pot of salted water; bring to a boil and cook for 10-12 minutes or until tender

Drain the potatoes and mash with almond milk, butter, salt, and pepper; set aside

Heat a large skillet over medium heat and add the ground beef and cook until browned, breaking it apart with a spoon; drain excess fat

Add the diced onion and garlic, cooking until softened, about 3 minutes

Stir in the carrots and cook for 3-4 minutes

Add the tomato paste, beef broth, thyme, rosemary, and Worcestershire sauce and stir well to combine >>simmer for 5-7 minutes, allowing the sauce to thicken slightly

Stir in the peas and season with salt and pepper to taste

Preheat oven to 375°F

Spread the beef filling evenly in a baking dish

Top with the mashed sweet potatoes, spreading them out with a spoon to completely cover the filling

Place the dish in the oven and bake for 20-25 minutes, or until the sweet potato topping is slightly golden

For extra crispness, broil for an additional 2 to 3 minutes at the end

Let the Shepherd’s Pie cool for 5 minutes before serving

Enjoy!!!