Buffalo Shepherd's Pie
| Prep Time: 10 min | Serves: 6 |
| Cooking Time: 90 min | Yield: 6 pieces |
Tastes just as good as beef if not better :)
Ingredients
- 8 slices Bacon
- 1 lb Ground Buffalo, Organic
- 1 medium Yellow Onion
- 1 large Carrot, Raw
- 1 cup Fresh Peas
- 1 cup Corn, Sweet
- 1 tbsp White Flour
- 1 tbsp Thyme, Dried
- 1 tbsp Paprika
- 1 tbsp Oregano, Dried
- 1 tbsp Basil, Dried
- 1 tsp Mediterranean Sea Salt Grinder
- 1 tsp Pepper*
- 2 tbsp Bay Leaf
- 1/2 cup red wine
- 1 cup Real Chicken Stock
- 5 red potato
- 1/4 cup Cream
- 2 tbsp Butter
- 3 cloves Garlic Clove
- 1/4 cup Parmesan, Shredded Cheese
Directions
Slice bacon into 1/2 inch strips. Cook bacon in dutch oven on medium heat until golden brown and then place on a napkin, set aside. Cook the buffalo meat in the bacon fat until meat is browned on medium heat. While browning add flour, thyme, paprika, oregano, basil and salt and pepper to taste. Once the meat is browned, add chopped onions and shredded carrot and stir it around until onions are almost translucent. Then add the corn and peas and garlic and stir again for about 3 minutes. Add the bacon to the mixture. Pour in the chicken stock and wine (should almost cover the meat mixture) and add the two bay leaves and turn the heat to low and let it simmer for about 30 minutes to an hour.
While the meat is simmering, boil the potatoes and then mash with butter, cream and salt and pepper to taste.
Preheat the oven to 350 degrees. Remove the bay leaves and pour the meat mixture into an oven safe dish. Cover the mixture with mashed potatoes and then sprinkle freshly grated Parmesan cheese all over and then lightly dust with paprika. Bake for 30 minutes or until the sides start to brown slightly. Let it sit for 5 minutes before serving.