Make the Meat Filling: Heat a medium saucepan over medium-high heat. Add the ground beef and cook, using a wooden spoon to break it up, until the meat is browned through and no longer pink. Transfer the meat and any juices to a bowl.

Add 2 tablespoons of the olive oil to the pan, then add the onion, celery, and carrots and cook until the onions start to soften, about 7 minutes. Add the garlic, coriander, salt, pepper, and cayenne to the pot and cook, stirring, until fragrant, 1-2 minutes. Add the tomato paste and cook, stirring, 1 minute. Return meat and any juices to the pot, then add in the beef stock, soy sauce, and Worcestershire sauce. Simmer over low heat until the liquid thickens, 30 minutes. Remove from the heat and stir in the peas.

Make the Potato Topping: While the meat is cooking, place the white potatoes in another medium saucepan. Cover with three inches of cold water, bring to a boil over high heat and boil for 15 minutes. Add the sweet potatoes and continue to boil until both types of potatoes are soft, 20 more minutes. Drain the potatoes and return them to the pot, then add the butter, milk, garlic, salt, and pepper and mash the potatoes by hand until smooth (a few chunks are totally OK!).

Preheat the oven to 350°F. Pour a scant cup of the meat mixture into each of 6 large (10-12 ounce ramekins) then spoon over a scant ¾ cup of the potato mixture to fully cover the meat.

Bake until the potato topping is golden and its top is slightly firm, 30 minutes. Remove from the oven, allow to cool for a few minutes, and serve. *Note: I love to make roasted garlic...on the stove. I always have my stovetop roasted garlic and the resulting garlic oil on hand to amp up any recipe at a moment’s notice. Get that recipe here.