I know the name of this recipe is a mouthful. I really didn’t know what to call this dish since it’s a cross between Hamburger Pie and Shepard’s Pie. It’s one of those one pot dishes i LOVE to make when i’m using up food in the fridge and pantry. Also comes in handy when i don’t feel like standing over the stove or oven for hours. This recipe is in pics since there’s really no one true way to make it. Feel inspired!
Japanese Sweet Potatoes
Dried Yogurt Balls (or greek yogurt)
Pamela’s Gluten Free Baking Mix (make according to package instructions)
Spices (any you desire)
Cheese is optional
Boil potatoes until tender. Drain and mash to desired consistency. Chop onions, celery, onion, garlic and grate ginger and slice carrots. In a large pan saute onions, garlic and ginger in olive oil until onions release flavor. Add yogurt mix and spices. Next add remaining vegetables. Let cook about 10 minutes. Add meat and cook until done. Remove pan from heat.
Gently layer yam mixture over lamb and veggies. Be careful to spread slowly so each layer will be separate. Next add cheese over yam layer (if using). Last add layer of baking mix over cheese. Be sure to cover entire surface with mixture. Bake in a 350° over until baking mix is completely done. Remove from oven gently since pan is heavy and some contents may spill over the sides.
Cool slightly, cut, eat and enjoy!