- 2 pounds yams, peeled and cut into chunks
- 1/2 cup whole milk (or 1/2 cup skim plus a tablespoon of butter)
- 1 pound lean ground beef (I used 90/10)
- 1 medium onion, chopped
- 2 cups frozen peas and carrots, no need to thaw
- 1/2 teaspoon dried thyme
- 1/2 cup beef stock
- 1/4 cup red wine
- 1/4 cup tomato paste
- Kosher salt
- Freshly ground black pepper
Preheat the oven to 375°F. Spray a casserole dish with cooking spray.
Brown the ground beef in a large saute pan. Drain the excess fat, and transfer beef to a small bowl. Add the onion to the pan, cooking over medium-low heat until the onion is translucent and tender. Add the frozen peas and carrots and the dried thyme. Cook for a few minutes until the vegetables are warmed through. Return the beef to the pan. Add the beef stock, wine, and tomato paste. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, allowing the stock to reduce. Season with salt and pepper. Remove from heat and let rest.
Place the yams in a medium pot, adding enough water to cover the yams. Bring to a boil, and cook for 10-15 minutes. Drain, and return to the pot.
Add the milk and season with salt and pepper. Mash the potatoes with a potato masher until smooth and creamy. Add additional milk, as necessary.
Transfer the beef mixture to the bottom of the casserole dish. Top with the mashed yams. Bake for 25-30 minutes (if you are refrigerating this over night, bake the cold casserole for 45 minutes).