• 1 lb grass-fed ground beef
• 1 cup homemade beef stock or organic beef broth
• 1/4 cup cream
• 3/4 stick butter
• 1 large onion, chopped
• 1 cup frozen peas
• 1 cup diced carrots
• 2 medium sized yams or sweet potatoes
• 3/4 cup shredded sharp cheddar cheese
• 1 T arrowroot powder
• 1 T finely chopped fresh rosemary
• 1 tsp dried thyme
• 2 T organic tomato paste
• 1 tsp organic Worcestershire sauce
• real sea salt and crushed black pepper to taste
1. Bake yams in a 375 degree oven for 30-45 minutes or until soft when pricked with a fork. Peel yams, discarding the peel and mash them with 1/2 stick butter, 1/4 cup cream and a dash of salt in an electric mixer. When the yams are nicely mashed set aside.
2. In a large cast-iron pan saute onions and carrots in 1/4 stick butter on medium heat, stirring until onions are translucent and carrots are slightly browned. Add in ground beef, breaking up meat into small pieces with the back of a wooden spoon. Stir occasionally until beef is cooked through, about 10 minutes.
3. Pour in beef stock, Worcestershire sauce, rosemary and thyme, stirring to incorporate and turn heat to low. Allow the liquid to reduce a bit, about 15 minutes or so. Add in the peas, and sprinkle the arrowroot on top. Briskly stir to prevent the arrowroot from clumping, then continue stirring gently until the sauce has thickened, less then 5 minutes. Add in salt and pepper to taste. Remove pan from heat, turn oven to 375 degrees.
4. Spread mashed yams evenly on top of the meat and veggie mixture. Sprinkle cheese over the yams. Bake for about 25 minutes or until cheese is bubbly and starting to brown.
Review: Grandpa declared this the "Winner of the Week". Something about the thyme and sweet potatoes together gave this an amazing flavor. I'll definitely be making this again.