And the secret is adding a layer of cheese to the top of the pie. I used an aged Gruyere in this recipe and it gives that extra flavor that makes this recipe a total winner.
1. Start making your shepherd’s pie by peeling the yuca and cut it to 2-inch pieces
2. Pour water in a big pot and let it boil
3. When it boils, add the yuca
4. Cook it until it is easy to stab with a fork (in the same manner you cook potatoes)
5. When it is done, take it out of the water, start mixing with a potato masher (don't forget to remove the stems that were in the middle of yuca), add the heavy cream, salt, and butter. Mix it all very well and leave it for later.
1. Cook the peas (you can boil it in the water for about 3-5 minutes or steam it for about two to four minutes)
2. Heat olive oil in the large frying pan
3. Add the chopped sweet onion, stir well and cook until the onion is crystalized
4. Add four minced garlic cloves, ¼ cups of minced celery, ½ cups of diced carrots, ½ cups of previously cooked peas, and lean ground beef.
5. Stir well, then add oregano, salt, sugar, Worcestershire sauce, ground pepper
6. Cook for about 7 minutes while breaking the meat with a wooden spoon
7. In the end, when the meat changes the color to brown, add tomatoes and cook for another 15 minutes while stirring occasionally
1. Take a baking lasagna tray
2. Put the first layer of the mashed yuca
3. Then, add the meat sauce
4. Cover with the remaining mashed yuca, one spoon at the time, while spreading it evenly
5. Sprinkle the cheese mix of Mozzarella, Parmesan, and Gruyere cheese on top
1. Preheat the oven to 370 degrees
2. Bake for about 25 minutes until the cheese on the top grills nicely and becomes crispy
3. Take it out of the oven and serve
Enjoy with a green salad and fresh lemonade!
Drinking paring: Peppermint lemonade
Music pairing: Bon Iver - "I can't make you love me"
0 servings