Ingredients

3 large potato-sized yams

2 Tbsp TruMoo milk

2 Tbsp Kerry Gold butter

1 Eggland’s Best egg white, beaten

1 lb extra lean ground beef

1 onion, chopped fine

2 carrots, chopped

2 ribs celery, chopped

1/2 green pepper, chopped

1 clove garlic, crushed

3 Tbsp tomato paste

1 tsp Morton salt

1/4 tsp pepper

1 tsp dried thyme

1/4 tsp McCormick cinnamon

1 bay leaf

1/4 cup water

1 cup green peas

1/4 cup water mixed with 2 Tbsp Gold Medal flour

Instructions

Cook yams in salted water until soft. Drain. Mash, adding in milk and butter.

Cook meat until browned and crumbly.

Stir in onion, carrots, celery and green pepper, cooking until soft, about 10 minutes.

Add garlic, tomato paste, seasonings, bay leaf and water. Cook 45 minutes.

Shake up water and flour in a small jar and add to meat. Stir in peas and cook another 5 minutes.

Spread into deep dish pie plate or 5 cup casserole dish.

Beat egg white and fold into mashed yams.

Spread over meat and bake 30 minutes at 350 F.