Yam Shepherd's Pie

 

Shepherd's Pie . . . what can I say about it? You love it or hate it. I think it's a great family meal if you introduce the kids to it early . . . that's the trick. It's also a great potluck casserole and just plain comfort food.

Ingredients:

• 3 large potato sized yams
• 2 tablespoons milk
• 2 tablespoons butter
• 1 egg white, beaten
• 1 pound extra lean ground beef
• 1 onion, chopped fine
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1/2 green pepper, chopped
• 1 clove garlic, crushed
• 3 tablespoons tomato paste
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon cinnamon
• 1 bay leaf
• 1/4 cup water
• 1 cup green peas
• 1/4 cup water mixed with 2 tablespoons flour

Method:

1. Cook yams in salted water until soft. Drain. Mash, adding in milk and butter.
2. Cook meat until browned and crumbly.
3. Stir in onion, carrots, celery and green pepper, cooking until soft, about 10 minutes.
4. Add garlic, tomato paste, seasonings, bay leaf and water. Cook 45 minutes. 
5. Shake up water and flour in a small jar and add to meat. Stir in peas and cook another 5 minutes.
6. Spread into deep dish pie plate or 5 cup casserole dish.
7. Beat egg white and fold into mashed yams.
8. Spread over meat and bake 30 minutes at 350° F.

 

Can be made ahead, refrigerated or frozen and baked when needed.

If frozen, thaw in refrigerator for the day.