Monday, February 17, 2014

Buffalo Shepperds Pie w/Mashed Turnip & Bacon

1 lb ground buffalo (you can sub out: venison, lamb, beef, turkey)
1 can cream of mushroom soup
1 tsp ketchup
1 bag frozen veggies (or fresh, if you are ambitious!)
2 white onions
2 cloves of garlic
5 strips of cooked bacon (reserve grease)
1/2 & 1/2
2 or 3 medium/large turnips, peeled & cut into 2" cubes

Bring a pot of water to a boil, add turnips, cook about 30 mins or until soft. Drain & let cool. Preheat oven to 375. 

Dice & saute onions & garlic in a little butter until translucent (3 mins or so). Add meat to pan, brown until no longer pink. Mix cream of mushroom soup into meat & onion mixture. Add 1 tsp ketchup, mix well. Add s&p to your liking, along w/veggies.(This batch had corn, carrots, sauteed mushrooms & some arugula that I needed to use up.) Pour meat mixture into a 9 x 12 greased casserole dish. 

Mash turnips in pot until fluffy (this doesn't take long). Add a few tbsp of butter, some 1/2 & 1/2, along w/a little bacon grease and s&p. Turnips are being subbed for mashed potatoes. Spread the turnips on top of the meat mixture. Crumble bacon on top of that.

Bake for about 35 - 45 minutes, until done.