Tuesday, October 21, 2008
Get a buffaload of this!
Seriously close to good for you.
Buffalo pie. (I'd call it shepherds pie but no sheep were involved.)
You will need:
1lb of ground lean bison. I get mine at our local Co-op. In fact I buy it by the whack and freeze it.
1 head o cauliflower
3-4 tbsp of non fat sour cream (or use the good stuff I don't care)
a tsp or 2 or butter/margarine. Whatever floats yer boat.
1/3-1/2 cup of beef stock
1/2 large white onion
couple shakes (or more) of cayenne pepper.
salt and pepper.
1 tsp or so of cornstarch in a few tbsps of h2o. Cold ok? Don't cook this.
Pre heat your oven to say 325-ish.
I did this all in my cast iron fry pan so I would have less clean up. LAZY should have been my middle name.
Chop your cauliflower into florets and steam the ever loving crap outta them until they are super soft. Drain, add sour cream, butter/marg, salt and pepper and ok... this is seriously wack.. use your immersion blender or regular blender (but what a pain to clean. Go get an immersion blender. They are cheap ok?) and blend this stuff until it resembles mashed taters. GET IT?
Chop your onion. Brown your bison with that onion. Add cayenne/salt/pepper. Brown until it really is a lovely brown and getting a titch (TITCH MIND YOU) dry. Add beef stock. Mmm.. taste it! Add whatever else you want. Add cornstarch mixture so it thickens just a bit. Spread evenly in your cast iron or whatever you are gonna bake it in.
Now you are going to take your mashed cauliflower (faux tatoes) and spread them over the top of your bison mixture in a nice even layer. Pop this sucker in your oven for I dunno until Chris gets home? Like maybe an 60-90 minutes or until your faux tatoes are browned and its all pulled away from the edge of your pan and the smell is driving you nuts.
Don't tell your husband what the top is so he won't make that poop face until he agrees whatever it is, its divine and then is all shocked when its cauliflower. Enjoy, feel virtuous and make sure your frozen snicker bar with almonds is hidden well in the freezer.
Makes 4 servings. Yay dinner for 2 nights!