YAM SHEPARD PIE
These are the ingredients and items you will need to prepare your pie: 2 1/2 cups mashed yams, 2 tablespoons butter, 1/4 tablespoon oil, 1 cup chopped onion, 2 carrots, peeled and diced, 2 cloves garlic, minced, 6 chicken thighs, 2 tablespoons self-rising flour, 1 cup chicken broth, 1 teaspoon chicken soup bullion, 1 1/2 teaspoons dried rosemary, 1 teaspoon dried thyme.
Let’s put it all together: Preheat the oven to 400 degrees. In a cast-iron skillet, add the butter and oil. When the oil melts, add the onions, carrots, garlic, and saute over medium heat until the onions are translucent. Add the chicken, and flour, stir until everything in the skillet is coated with the flour. Add the chicken broth, Worcestershire sauce, rosemary, and thyme bring to a boil. Reduce the heat cover and simmer until the sauce is thickened to a gravy consistency. Taste, add salt and pepper as needed. Pour the chicken mixture into a greased baking dish. Cover the chicken mixture with your mashed yams. Make sure the yams are all around the edges of your dish. Put in the oven and bake until the yams are golden brown.
I am going to serve my pie with sweet English peas, heirloom tomatoes, Persian cucumbers, and purple onion salad dressed with spicy Italian dressing.
How are you going to repurpose your leftovers this week? Share with the group. If you have questions or just want to talk, please do not hesitate to call me at 469-215-1585