You are here

Cooking column: A surprising pie

It could be said that I’m a little obsessed with pie and it may be genetic. We received a box in the mail and Madison, my daughter, asked if it was pie. Funnily, the relative who sent the first box ended up sending another box that actually had pie in it. I have a love for Shepherd’s Pie. My favorite recipe is from Gordon Ramsay. The lamb, the potatoes, the parmesan. The only bad thing is, his recipe is definitely not friendly for our dietary needs of dairy and gluten free. So, I created my own recipe.

Now, I am a big stickler that a Shepherd’s Pie is lamb and a cottage pie is beef. The store I shopped didn’t have lamb. So, I picked up ground bison. Ground bison is available at Walmart and Kroger. It is a little pricey but has very little fat and has a beautiful flavor. A paleo lifestyle, which is my lifestyle, seeks to eat many kinds of animals and I’m eventually going to work on the snout to tail idea.

Here’s what you’ll need for this unconventional pie:

• 2 lbs. of ground bison (or more depending on your family size)

• red cooking wine

• bay leaf

• garlic

• mushrooms (Portobello is my favorite)

• carrots

• salt and pepper

• 4 sweet potatoes

• bay Leaf

• onions

• red bell pepper (optional)

This pie is full of plenty of veggies and deliciousness. Take all of the veggies and finely chop them. Get them as small as you can so they’ll almost blend in with the meat. Cook those onions down with some salt and a smidgen of water till they are soft. If you tolerate butter, add just a bit of grass fed butter (like Kerrygold) and caramelize them. Add all of your veggies in with the ground bison. Mix it well and get the veggies evenly distributed in a big pot or pan. Add your seasonings and the red wine and let the sauce coat the meat and veggies. Cook it down until the bison is browned and the sauce is absorbed and/or evaporated.

While this is going on, cut up those sweet potatoes and throw them in a big pot of salted water to boil. They’re done when you can stick a knife through them and it easily slips off. Carefully transfer the sweet potatoes to a big bowl and add some bay leaf, garlic, salt, pepper, and some finely chopped red bell pepper if you have it. Take a whisk and smash the mixture until it makes a type of orange mashed potato.

Now, I left my meat mixture in the fridge for a few days to prep ahead of time. This really saved me time because all I had to do was the step with the sweet potato mash. Add your meat mixture to a casserole dish (this is the part you can do early...don’t do the sweet potatoes early). Top the meat mixture with a thick layer of the sweet potatoes. Put it in the over at 350 degrees for 25 to 35 minutes depending on if you had your meat in the fridge or made it fresh. The potatoes should turn a lovely brown and golden orange color. Dish it out on a plate and you’ll be in paleo meat pie heaven. This pie is approved by even my pickiest kiddo.

Comments

Advertisement

Recent comments

Advertisement

Subscribe

Advertisement