The filling to this shepherd's pie is awesome. It's sweet, creamy, and wonderfully flavourful. In fact next time we make it, we'll just make the filling.
Yuca is really tasty but it's too fibrous! When we made this we didn't know how fibrous it was until it was too late and we were pulling bits of yuca fibres out of our mouths. Gross visual, I know.
From my understanding you have to go to a lot of trouble (i.e. using a potato ricer) to break down the fibres and I just don't think I have it in me to do that. Haha. So, I'll enjoy this shepherd's pie without the topping because wow is it good!
The recipe calls for 2 Scotch bonnet peppers but we used the deliciously amazing hot sauce from a local vegan eatery One Love Vegetarian.
The recipe can be found on page 157 in Veganomicon.