Brazilian Black Bean Shepherd's Pie with Yucca Topping

**Prepare the Yucca Topping:** In a large pot, cover the yucca chunks with water and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until very tender.

Drain the yucca and return it to the pot. Add milk, butter (or olive oil), salt, and pepper. Mash with a potato masher or use an immersion blender until smooth and creamy. Add more milk if needed to reach your desired consistency. Set aside.

**Prepare the Black Bean Filling:** Preheat oven to 375°F (190°C).

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, red bell pepper, and carrot. Cook until softened, about 5-7 minutes.

Add garlic, cumin, smoked paprika, dried oregano, and chili powder (if using). Cook for 1 minute more, until fragrant.

Stir in black beans, diced tomatoes (with their juice), corn, and vegetable broth. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, allowing the sauce to thicken slightly.

Stir in lime juice and season with salt and pepper to taste.

**Assemble the Shepherd's Pie:** Pour the black bean filling into a 9x13 inch baking dish.

Spread the yucca topping evenly over the black bean filling.

Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.

Let cool for a few minutes before serving. Garnish with fresh cilantro.