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

butter

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.

Bacon Brussels Sprouts

1 lb Brussels Sprouts, washed & halved

4 strips of bacon

large handful of garlic

small onion

chicken stock

2 teaspoons butter

Cook bacon until done; drain on paper towel lined plate. Reserved bacon grease. Mince onion and garlic, saute in reserved bacon grease. Add sprouts, butter and enough chicken stock to fill pan approximately 1". Saute on low approximately 15 minutes, or until sprouts are tender. Crumble bacon, sprinkle over sprouts and cook another minute or so, stirring constantly. Salt & pepper to your own taste. (Personally, I hate adding salt to anything for flavour)

Enjoy!!!