Wealthy Shepherds Pie

Shepherd’s pie is good, but this is better. More nutritious, more flavour and more pretty. Get this one into your rotation and benefit from a mega-dose of yammy goodness.

Ingredients

5 cups or 5 medium yams (peeled & large chopped)
¾ cup coconut milk
Some pinches of cinnamon
Salt and pepper to taste
600g ground bison
½ yellow onion (small diced)
¼ cup ‘Maui Marinade’
½ cup corn (frozen, canned or fresh)
½ cup peas (frozen, canned or fresh)

Directions

Boil the yams in a medium pot with just enough water to cover. Make sure you use a lid too. Boil until the yams are soft.
Strain the water and transfer to a food processor and add the coconut milk, salt and pepper. Puree until mixture is smooth.
Check seasoning and if you are satisfied, then set the mixture aside.
Preheat oven to 425° F.
Preheat a large fry pan on medium heat. Add a little oil and then the bison. Cook the bison all the way through. Add the onion and sauté for 1 minute more.
Now add the Maui marinade and cook for a couple of minutes until most of the liquid has evaporated.
Remove from heat, stir in the corn and peas and transfer mixture to a casserole dish.
Spoon the mashed yams on top of the ground bison and pack it down a little.
Place in the preheated oven and bake until heated all the way through and yams are lightly browned.
Serve and enjoy!

PREP 15 mins
COOK 30 mins