I wanted comfort food tonight so decided to make a shepherd’s pie. It also helps when I have everything on hand! Ha! this one is a bit different because I used a chipotle garnet yam topping. NOM NOM NOM.
As I sit here typing this all up, I’m watching the replays of the CF Games….I love this stuff. SERIOUSLY. Fortunado is a beast, as is Voigt- and I’m rooting for both next year. And Clever. And Foucher. And the other gal who wore the white short shorts on the last day, forgetting her name…TOVAR!!! F- it, rooting for all of them. LOVE watching this. Back to the food, sorry folks.
Preheat Oven to 375
- 1lb ground beef (or bison, lamb)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup of green or yellow beans, chopped (I had these left over from my ACME veggie box last week, just tossed them in. Not necessary, though!)
- 1 package frozen mixed veggies (I used a mix of carrots, peas, lima beans, green beans and corn – couldn’t just find a mix of carrots & peas)
- 2-3 cups of beef broth (depends on how you like your pie – soupier or not)
- 2 Tbsp dried parsley
- 1 Tbsp paprika
- 1 tsp salt
- 1tsp pepper
- Thickener of choice (I had Bob’s Red Mill gluten free all purpose baking flour – couple tablespoons mixed with 1/4 can of coconut milk)
- Oil of choice to saute
- 3 Garnet Yams, small to medium
- 3/4 can coconut milk
- 1+ Tbsp chipotle
- 1tsp salt
Peel and dice your taters, get those boiling.
Heat up saute oil in a deep pan, add your onions and garlic. Saute a few minutes until they start to soften. Add your ground meat. Get that good and going to 3/4 of the way done, then add your frozen and non frozen veggies. Get all of that well heated through, then add your beef/other (mushroom might work nicely here) broth. Bring this to a boil, then reduce to simmer for at least 10 minutes. Add your thickener, let thicken for another 10 minutes.
When mix is good, place in greased pyrex.
Now for the tasty treat topping.
- Make sure the taters are good and soft. Drain and place in bowl or something you feel comfy using your metal mixer in.
- Add coconut milk, mix very well.
- Add chipotle and salt, keep mixing.
When all is mixed, scoop on topping to your meat-veggie mix.
Place in oven until heated through, probably a good 20-30 minutes. I usually wait till it’s all good and bubbly!