Yam Sheperd’s Pie
Yam Sheperd’s Pie: I must have had Sheperd’s pie for the first time at University. In my university, breakfast was mostly either continental European or purely English (fried egg, scrambled egg or poached egg with bacon and sausages, usually with mushrooms, tomatoes, baked beans, toasted bread and black pudding). Dinner was mostly English cuisine so I could never escape the most English or more accurately British of dishes, Sherpard’s pie.
The traditional Sheperd’s pie, which apparently was first written about in 1885 by the legendary Jane Grigson, is made with minced lamb or mutton. Vegetable such as carrots and onions are then mixed in and topped with mashed potatoes. Apparently if the meat was anything else other than lamb or mutton then strictly speaking the dish assumed another name – Cottage Pie.
Being such a big fan of yam I do this replacing the mashed potatoes with mashed yam. It’s a little tricky, but with a few trials the mashed yam, mixed with butter and milk should be smooth and assume the traditional consistency of mashed potatoes. The only difference is mash I believe has a richer and less floury flavour compared to potatoes. It is also an African twist where yam is to Africans what potatoes are to the English, Welsh and Irish.
Yam Sheperd’s Pie recipe:
Mince Meat sauce mixture: