📖 Instructions

1. First, let's get that oven preheating to 375°F (190°C). This ensures everything cooks evenly and perfectly. Trust me, it makes a difference!
2. In a large skillet, brown the ground pork and bacon over medium-high heat. Make sure to break up the pork as it cooks. Drain any excess grease – we want flavor, not oil!
3. Add the chopped onion, carrots, and celery to the skillet. Cook until the vegetables are tender, about 5-7 minutes. The smell alone is gonna make your mouth water.
4. Stir in the garlic, tomato paste, Worcestershire sauce, and dried thyme. Cook for another 2 minutes, stirring occasionally. This layers the flavors beautifully.
5. Pour in the beef broth and bring to a simmer. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, allowing the flavors to meld together. It's like a warm hug in a pan.
6. While the meat mixture simmers, let’s tackle the sweet potato topping. In a large pot, boil the peeled and cubed sweet potatoes until they are fork-tender, about 15-20 minutes.
7. Drain the sweet potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy. Taste and adjust seasonings as needed. I like mine with a hint of nutmeg!
8. Now, it's assembly time! Pour the pork and vegetable mixture into a 9x13 inch baking dish. Spread the sweet potato mash evenly over the top.
9. Bake in the preheated oven for 20-25 minutes, or until the topping is lightly browned and the filling is bubbly. Keep an eye on it – ovens can be sneaky!
10. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired. Seriously, try not to eat the whole thing in one sitting...but I won't judge if you do!