Shepherd’s Pie

• 2 pounds yams, peeled and cut into chunks


• 1/2 cup whole milk (or 1/2 cup skim plus a tablespoon of butter)


• 1 pound lean ground beef (I used 90/10)


• 1 medium onion, chopped


• 2 cups frozen peas and carrots, no need to thaw


• 1/2 teaspoon dried thyme


• 1/2 cup beef stock


• 1/4 cup red wine


• 1/4 cup tomato paste


• Kosher salt


• Freshly ground black pepper

Preheat the oven to 375°F.  Spray a casserole dish with cooking spray.

Brown the ground beef in a large saute pan.  Drain the excess fat, and transfer beef to a small bowl.  Add the onion to the pan, cooking over medium-low heat until the onion is translucent and tender.  Add the frozen peas and carrots and the dried thyme.  Cook for a few minutes until the vegetables are warmed through. Return the beef to the pan.  Add the beef stock, wine, and tomato paste.  Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, allowing the stock to reduce. Season with salt and pepper.  Remove from heat and let rest.

Place the yams in a medium pot, adding enough water to cover the yams.  Bring to a boil, and cook for 10-15 minutes.  Drain, and return to the pot.

Add the milk and season with salt and pepper.  Mash the potatoes with a potato masher until smooth and creamy.  Add additional milk, as necessary.

Transfer the beef mixture to the bottom of the casserole dish.  Top with the mashed yams.  Bake for 25-30 minutes (if you are refrigerating this over night, bake the cold casserole for 45 minutes).

http://www.mykitchenaddiction.com/2009/03/shepherds-pie/