I few months ago I was at the market and I spied something crazy…
Ground lamb was 75% off! Quicker that you can say “Money Managing Mama” I snapped up 4 lbs of the stuff (At $2.50 a piece) and tucked them into the freezer.
Right now we are in freezer clean out mode and I still had a pound of the lamb remaining. In our CSA bin, we received a few pods of English Peas, Carrots and… a Yucca? Right away I knew-
Shepherd’s Pie topped with Mashed Yucca Root (rather than potatoes!)
The hardest part about this recipe is the cutting of the yucca. It is a tough cookie! But once you get it done and into your boiling liquid, you will find that it has a flavor profile similar to potatoes but it is a bit more fibrous.
All in all, this recipe comes together in about 45 minutes, which is not bad… your hands-on time is only maybe 10 minutes and the rest is cook time. I paired it with a simple green salad and it was devoured!
Shepherd’s Pie with Yucca Root
- 1# ground lamb
- medium onion, chopped
- 1-3 carrots, chopped (depending on their size)
- 1 cup peas
- salt/pepper, to taste
- 1T butter
- 1T flour
- 4 cups chicken broth, divided
- yucca root
- milk or cream
1. Preheat oven to 350 degrees
2. Peel and rough chop your yucca and place in 3 cups chicken broth, add water to cover if needed. Bring to boil and simmer until tender.
3. Meanwhile, sauté onion, carrots and peas. Brown the lamb, set the mix aside. Add 1 T butter to pan and melt, sprinkle 1 T flour and cook until light brown (you are making a roux.) Add about 1 cup chicken broth. Add back lamb and veggies and cook until heated through.
4. Once your root veg are soft, add milk and butter and rough smash them. Add salt and pepper to taste.
5. Spoon your meat, veg and gravy mixture into individual ramekins or one pie plate. Top with smashed yucca, sealing to edges.
6. Bake at 350 for 25 minutes. Sprinkle paprika over the top if you like!
Until next time!