Preheat your oven to 200°C (390°F). Peel and chop the carrots, parsnips, and sweet potato into uniform pieces.
Place the chopped root vegetables in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes, then drain thoroughly.
While the vegetables boil, heat a tablespoon of oil in a skillet over medium heat. Add the ground beef and cook until browned, about 8 minutes, breaking it apart with a spatula.
Add the chopped onion and minced garlic to the skillet, cooking until fragrant and translucent, about 2 minutes. Stir in Worcestershire sauce, smoked paprika, and cayenne pepper, cooking for another minute.
Return to the drained vegetables and mash them with butter, salt, and pepper until smooth and creamy, with a slightly fluffy texture.
Mix the cooked meat with the mashed vegetables, spreading the mixture evenly in a baking dish. If desired, sprinkle grated cheddar cheese on top for an extra cheesy crust.
Bake in the preheated oven for 20-25 minutes, until bubbling around the edges and the top is golden brown. The aroma of smoky spices and baked cheese will fill your kitchen.
Remove from oven and let sit for a few minutes before serving. The top layer should be crispy and slightly charred, with a hearty, flavorful filling underneath.
