Friday, April 08, 2011

Yummy in the garden

Well it's here. It turned out great and the grandkids loved it, they loved their mom's. Who knew that some one could kidify a Shepard's pie? Ron and I enjoyed it though.

Buffalo Shepard's Pie 1/8th of pan
8 medium potatoes (skin left on optional)
1/2 cup 2 % milk
2 Tbsp Butter (light canola oil)
1 Tbsp Garlic Powder
Cube potatoes and then boil. Mash with milk, butter and Garlic and set a side.

Meat Mixture
2 lbs. Bison
1 Med. onion chopped
1 Med. celery stalk chopped
2 Med. carrots chopped
2 cloves garlic chipped
1 6oz can tomato paste
1 egg
Spray fry pan add meat and brown while chopping veggies. Drain meat, add veggies to the pan and cook until beginning to get tender. Add meat back in. Mix tomato sauce and egg and then add to meat. Grind together spices and then stir into meat.

Spray a 9 x 13 pan, spread meat mixture evenly. Scoop out potatoes in equal portions onto meat mixture then spread over the top. Add cheese and bake for 1 hour on 350 degrees. Slice into 8 equal portions.

Calories 410, Fat 17g, Saturated Fat 7g, Cholesterol 101mg, Sodium 389mg, Carbohydrate 34g, Dietary Fiber 3g, Sugars 5g, Protein 32g. Vitamin A 64%, Vitamin C 55%, calcium 14% and Iron 19%

Goes well with a salad and a Spanish red wine. Enjoy!

No comments: