Cornbread Sweet Potato Shepherd's Pie

2 sweet potatoes, peeled and thinly sliced
1/4 cup milk
1 Tbsp fresh rosemary (or 1 tsp dried), minced
1 lb ground grass-fed beef
1 onion, peeled and diced
1 green pepper, diced
1 jalapeño pepper, minced
2 cloves garlic, minced
1 large fresh, ripe tomato, diced
about 1/4 cup water

Dry Ingredients:
1 cup corn meal
1 cup flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt
1 cup grated cheddar cheese

Wet ingredients:
2 eggs
3/4 cup milk
3/4 cup yogurt
1/4 cup olive oil
 1/2 stick butter melted

Preheat oven to 375F.  Place sweet potatoes in a wide, microwave oven-going casserole. Toss with the milk and rosemary and salt and pepper to taste.  Microwave on high for 5 minutes.

Meanwhile, sauté the onion and peppers in a large skillet in a bit of olive oil.  Cook the veggies until they soften and begin to brown, about 10 minutes.  Add the beef and brown for about 10-15 minutes, stirring every once in a while.  Salt and pepper to taste.  Add the garlic and cook another 2-3 minutes.  Remove the beef to a bowl and turn heat up, adding a bit more olive oil to the skillet.  Toss the tomatoes into the skillet and sizzle them down for about 10 minutes, stirring every few minutes.  Return the beef to the skillet and add a bit of water to form a moist mixture.

Mix together the dry cornbread ingredients in one bowl and the wet in another.  Mix the wet and dry together just enough to combine.  Now tip the beef mixture on top of the potatoes, spreading them evenly. Then pour the cornbread batter on top of the beef.  Bake for 45-60 minutes, until the cornbread is nicely browned and just cooked through.

Serves 4-6.