For years, shepherd’s pie has been one of my husband’s favorite meals. He’s a meat and potato kinda guy.
I try to whip up this classic dish at least once a month for the guy. I have a tendency to “fix things when they aren’t broken” according to my husband and that includes making changes to recipes that are already scrumptious. LOL You can imagine the look on his face when I told him I was going to experiment with his beloved shepherd’s pie recipe.
After ogling over all of the yummy recipes in my mom’s cookbook, I found the PERFECT shepherd’s pie recipe with a twist. So, here’s the deal, instead of white mashed potatoes you use yams. Sounds amazing, doesn’t it?
Do I sense you are wrinkling your nose at this idea the same way my husband did? Well, sweetheart, honey bunch, darling, I’ll have you know that when my husband put on his game face and gave the dish a try he was pleasantly surprised and told me that this recipe, and I quote, “Is a keeper!”
Now, put on your big girl aprons and get to making this yam shepherd’s pie. You won’t be sorry 🙂
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can make Green Bean and Mushroom Casserole the day before and store it in a mixing bowl, covered, in the refrigerator. But, be sure to leave out the French fried onions to your overnight version – nothing worse than soggy French fried onions.
YES !!! it’s a hit !!!! TY
the best !!!!