Shepherd's Pie with Yams and Curry

A cultural crossover here ... not your typical English version of the Shepherd's Pie, but an exotic cousin.  Warm, spicy, savory and sweet.  A brilliant one-dish meal that is hearty and happily filling. 

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SHEPHERD'S PIE WITH YAMS AND CURRY
Adapted from The Organic Foodie

I had a few mushrooms that needed to be used up and added them to the meat mixture.  They really rounded the dish out nicely.  I considered using ground lamb, but am glad I didn't.  The beef's milder flavor really lets the spicy ginger and curry flavors dominate.

2 large yams, peeled and cut into 1-inch chunks
2 teaspoons coconut oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup unsweetened fine-shred coconut

2 teaspoons coconut oil
1 pound lean ground beef (I used Thundering Hooves)
1 yellow onion, diced
1 tablespoon curry powder
1-inch piece of ginger, minced
2 large garlic cloves, minced

1/2 cup raisins (optional; I didn't use them)
1 packed cup of chopped spinach (didn't have this so used 1/3 cup cilantro - very good!)
1/4 cup almonds, finely chopped
two pinches ground cardamom
one pinch salt

Cook yams in a pot of boiling water until soft.  Mash until smooth.  Stir in until well blended the coconut oil, cinnamon, salt and coconut.

Mix almonds with cardamom and pinch of salt.  Small food processor works great for this.

In medium skillet, heat coconut oil.  Add onion and cook until onions begin to soften.  Sprinkle curry powder over onions and cook, stirring, for a minute.   Add ground beef and continue cooking until beef is thoroughly cooked.  Add ginger, garlic, spinach or cilantro, and (if using) raisins.

Place meat mixture in 10-inch Pyrex pie dish or other similar dish.  Spread yam mixture over top, and sprinkle with almond mixture.

Bake at 375 degrees for 30 minutes until heated through and almonds are a bit toasted.    Let sit for a few minutes after removing from oven.

Makes 4 hearty servings or 6 smaller ones.