Mini Cottage Pies Mashed Yam topping and made in single servings ceramic bowl and baked in the oven

Ingredients

1 lb grass-fed ground beef
1 cup homemade beef stock or store-bought organic beef broth
1/4 cup cream from grass-fed cows
3/4 stick good-quality butter (the higher fat content the better)
1 large onion (chopped)
1 cup frozen peas
1 cup diced carrots
2 medium-sized yams or sweet potatoes
3/4 cup shredded grass-fed sharp cheddar cheese
1 tbsp arrowroot powder
1 tbsp finely chopped fresh rosemary
1 tsp dried thyme
2 tbsp organic tomato paste (I like Bionaturae as it comes in glass jars)
1 tsp organic Worcestershire sauce (I use Annie’s)
real sea salt and crushed black pepper (to taste)

Method

Bake yams in a 375F oven for 30-45 minutes or until soft when pricked with a fork. Peel yams, discard the peel and mash them with ½ stick butter, 1/4 cup cream, and a dash of salt in an electric mixer. When the yams are nicely mashed set aside.
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.
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 than 5 minutes. Add in salt and pepper to taste. Remove pan from heat, turn oven to 375 degrees.
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.

Prepared by Renee Matthee – My own recipe – I taste and add!!