Feeling stressed? Have a chemistry teacher who doesn’t speak English? Have the impulse to consume 8 shots of espresso in one sitting? Close your eyes and listen to this song. Just Breathe. It will all be OK. You are amazing, brilliant and fully capable. Just Breathe. Oh….but don’t forget to eat something too.
Last month I was introduced to the glory that is Shepherd’s Pie. A rich, savory meat “stew” slathered in dense, buttery potatoes. Heaven.
I knew I had to replicate this culinary moment. And, I can confidently proclaim to you all that this recipe I have created is freakin amazing…and maybe even better than the restaurant’s own version. I almost cried after I took my first bite. “Oh, Man” I yelled. Evan just looked at me. “Do you know how good this is????” I asked him….because he looked a little confused. Sometimes to men, food is just food. But to me…this one was a success!
Bison Shepherd’s Pie, One Tribe Meeting Another
Serves 6 hungry folk!
Meat Layer
Ingredients
1 pound lean Ground Bison (or beef or turkey)
1/2 Yellow Onion chopped
1 medium Carrot chopped
1 Tablespoon Unsalted Butter
Salt and Pepper
1 Tablespoon Olive Oil
1 Teaspoon Dried Thyme
3 Cloves Garlic Crushed
4 Teaspoons Tomato Paste
1/4 Cup Red Wine
1/2 Cup Beef Broth
1 Tablespoon Worcestershire Sauce
1/4 Cup Frozen Peas
Directions For Meat Layer
1. Brown your ground bison in a big pan, with 1/2 Tablespoon butter, salt and pepper. The butter is intended to add a little extra flavor. If you prefer, you can omit it. Chop the cooking meat up with a wooden spoon as it cooks. When fully cooked, put the meat in a colander and drain all drippings. Put drained meat aside (that sounds gross but it’s not!).
2. In a heavy bottom pan, melt your remaining butter with olive oil. Add chopped onion and carrot. Cook on medium for about 10 minutes, allowing the onions to get a little transparent. Add your crushed garlic and thyme…cook for another minute or so. Now add your ground bison, broth and wine. Stir in the tomato paste so that it becomes fully incorporated. Add your Worcestershire Sauce and peas. Bring to a light simmer for about 10 minutes. The mixture should be thick and yummy. Give it a taste…salt and pepper as needed. Put aside for a moment until it is time to assemble pies.
Potato Topping
Ingredients
1 Pound Russet Potatoes, peeled, quartered and boiled until cooked.
2 Tablespoons Cream Cheese
2 Tablespoons Butter
1/4 Cup Grated Parmesan Cheese
1/2 Cup Milk
1 Teaspoon Garlic Powder
Salt and pepper
Directions
1. When making smooth and creamy mashed potatoes, I prefer to use a hand held mixer. You can also use a smasher if you chose. Mix your hot and steaming potatoes until as smooth as you can get them. Now add butter and cream cheese to your potatoes. Let rest for a minute or so to let it melt a bit. Mix it up. Slowly add your milk and grated Parmesan, mixing as you go. Add garlic powder, salt and pepper to taste. Mix until creamy and smooth. If you like your potatoes more buttery, then have at it!!!
Lightly oil 6 individual ramekins. Evenly distribute your meat mixture among the ramekins. Then top the yummy meat with potatoes. You can pile it a little bit higher than the rim of the ramekin, but not too high! Smooth the potatoes out so that you get sexy little peaks that will brown up nice.
Put your ramekins on a baking tray, pop into a 400 degree oven, and bake for about 25 minutes. If you prefer your Shepherd’s pie to have a more browned and crusty top, then add an extra 5 minutes. Enjoy! This is SO SO SO GOOD!!
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