Deep, orange yams spread over a bed of juicy ground beef and diced veggies makes this casserole a winner at every dinner table. Have you given this recipe a try yet? You seriously need to! And if you have, we would love to hear how it turned out for you. Just leave us a comment!
I honestly don’t know anyone who hates shepherd’s pie no matter how it is made. If anyone claims to not enjoy a casserole such as this, well, it’s safe to assume that they’ve just plain old never had it before.
Ingredients
3 large potato-sized yams
2 Tbsp TruMoo milk
2 Tbsp Kerry Gold butter
1 Eggland’s Best egg white, beaten
1 lb 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 Tbsp tomato paste
1 tsp Morton salt
1/4 tsp pepper
1 tsp dried thyme
1/4 tsp McCormick cinnamon
1 bay leaf
1/4 cup water
1 cup green peas
1/4 cup water mixed with 2 Tbsp Gold Medal flour
Instructions
Cook yams in salted water until soft. Drain. Mash, adding in milk and butter.
Cook meat until browned and crumbly.
Stir in onion, carrots, celery and green pepper, cooking until soft, about 10 minutes.
Add garlic, tomato paste, seasonings, bay leaf and water. Cook 45 minutes.
Shake up water and flour in a small jar and add to meat. Stir in peas and cook another 5 minutes.
Spread into deep dish pie plate or 5 cup casserole dish.
Beat egg white and fold into mashed yams.
Spread over meat and bake 30 minutes at 350 F.
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Quick Tip: Don’t want to use ground beef? Opt for ground turkey, instead!
YES !!! it’s a hit !!!! TY
the best !!!!