I've got a thing for Shepherd's Pie, and I'm always trying to mix it up. Just like Rachel Ray. Only not as perkily.
One of the problems in my house is that for great Shepherd's Pie, you normally need left over roast, lamb, beef, turkey or er, Tofu, if you're a vegetarian.
Please, though, I wouldn't suggest trying to make it with Tofu.
The point is, we never have left over meat. Ever. I've got two hobbits,carnivorous husband who must have red meat or he'll die, and a growing daughter who shares her father's love of red meat.
But, I was inspired today.
Three things happened.
One) Paula Deen made some mouth-watering Shepherd's Pie.
Two) I have Bison
Three) I own a crock pot.
Sooo, we can't have Shepherd's Pie tonight, but tomorrow, it's all good. Here's my take on my recipe, using some of Paula Deen's twists:
Mashed Potatoes (Mash em yourself, and be sure to use Russets)
Frozen whatever vegetable you want in place of peas/carrots
Seriously, ANYTHING goes
Cooked Bison Roast
Bisquick mix (thanks, Paula Deen!)
So, take your bison roast, dump it in the crock pot. Add a cup of liquid (I used coffee) and a beef broth cube.
Put on low.
Cook on slow for 8-10 hours.
Let cool. Shred. Refrigerate until time to make the pie.
Making the Shepherd's Pie:
1) Mash the potatoes (Potatoes, butter, 1/2 cup of sour cream, you know what to do)
2) Put mashed potatoes in bottom of baking pan.
3) Layer bison roast that has been sitting in the fridge just waiting for the day you didn't want to cook much.
4) Cover with vegetables.
5) Pour Bisquick over the vegetables.
6) Bake until done (everything is heated and bisquick looks like a yummy crust)
This is a yummy idea. Trust me. And to prove it, when it's all done, there will be photos! And if you don't like Bison, well, there's pork, beef, lamb, venison, turkey and sausage!