Shepherd's Pie Bowls
A quick and simple bowl of shepherd's pie filling, topped with mashed potatoes and yams.
Potato Yam Mash
01
| 3 medium | red potato |
| 2 medium | yam |
| 2 Tbsp. | olive oil |
| 1 tsp. | salt |
Steam or boil yams and potatoes until very soft, about 25-35 minutes. Set aside to cool slightly.
Carefully peel yams. Place in empty pot or bowl with potatoes and mash with olive oil and salt.
Prepare Ingredients
02
| 0.5 large | yellow onion |
| 3 medium | carrot |
| 3 clove | garlic |
| 2 sprig | rosemary |
| 3 cup | spinach |
Dice onion. Dice carrot. Mince garlic. Separate rosemary leaves from stems, and finely chop leaves (about 1 tablespoon). Roughly chop spinach.
Cook Filling
03
| 1 Tbsp. | olive oil |
| 1 lb. | ground beef |
| 2 Tbsp. | tomato paste |
| 0.33 cup | frozen peas |
| 1 tsp. | salt |
Heat olive oil in a large frying pan over medium heat. When hot add onion and cook until starting to brown, about 6-8 minutes, stirring occasionally.
Add beef and carrots. Cook until meat is browned, breaking apart as you go, about 10 minutes.
Stir in garlic and rosemary, cook 1-2 minutes until garlic has softened. Stir in tomato paste and cook another 1-2 minutes.
Mix in spinach, peas and salt. Continue cooking 2-3 minutes until spinach has wilted.
Serve
04
| parmesan optional |
Spoon filling into bowls and top with mashed potatoes and yams. If you're feeling fancy, top with a handful of freshly grated parmesan cheese.