Boil six cups of water over high heat then add the sweet potatoes and boil for 10 minutes or until they are soft.
Drain the potatoes and mash them in a large bowl then add 1 cup of the mozzarella cheese, the milk, butter, ½ teaspoon of the salt and ½ teaspoon of the pepper. Stir to combine and set aside for later.
Add the beef, carrots, onion, cumin, paprika, remaining salt and pepper to a large skillet over medium heat and cook until the beef is no longer pink.
Drain out any excess grease from the pan then add the chicken broth, garlic and tomato paste and stir and cook until the garlic becomes fragrant.
Add the peas and stir once again to combine then pour the mixture into a 9x13 inch baking pan or a large oval pan.
Spread the sweet potato mixture on top and sprinkle around the remaining half cup of cheese.
Bake for 25 to 30 minutes or until the cheese starts to bubble on top and the edges have started to turn a light brown color.
Let it cool for five minutes before serving with freshly chopped parsley for garnish if desired.