Cut sweet potatoes in large cubes and boil in salt water until soft.

Dice yellow onion and shallot

Drizzle about 1/2 tsp oil in large saute pan on medium heat and add in onions and shallot. Saute for 2-3 minutes or until translucent

Meanwhile, slice carrots and celery into uniform slices. Chop cauliflower

Add carrots, celery, and cauliflower to the pan. Mix in 1/2 cup broth. Reduce heat to medium-low and simmer for 10-12 minutes

Add in peas, ground beef, about 1/4 tsp salt, and spices. Dice parsley and add to mix along with remaining broth and tamarind paste. Stir well.

Simmer for 15 minutes and preheat the oven to 450

While the meat mixture is simmering, drain sweet potatoes

Mash sweet potatoes with remaining olive oil, 1 tbsp water and remaining salt

Spread beef mixture evenly across 4  6-inch round baking dishes. The liquid sauce should go to the middle of each dish. If you have excess broth, you can discard or serve on the side as a gravy.

Evenly spread mashed potatoes over the top of each pan, frosting the sweet potatoes on top of the veggies and meat like you would frosting on a cake. Make peaks in the potatoes like you would to merengue.

Bake at 450 degrees for 15-18 minutes or until potatoes are crisped at the peaks and the edges are slightly golden brown.

Serve and enjoy!