Shepherd’s Pie

The cheddar cheese is all melty and golden brown…

Just because I had 2.5# of ground organic buffalo.

Just because I have a cold and want comfort food that doesn’t take long to prepare.

Just because it takes hardly any time at all.

If you’re Irish, you either have a favorite Shephard’s Pie recipe or you visit an Irish pub for it. The recipe is super simple so why go out for it?

Preheat the oven to 350°.

A cast iron skillet is perfect for this dish because you can cook and serve from it. On medium-high heat, brown a sliced, large yellow onion. Add the ground buffalo and cook with the onions until brown, breaking up the ground meat with a fork while it cooks. Boil 4 Yukon gold potatoes with 10 cloves of peeled garlic and some salt. When the potatoes are tender, strain them and whip them with butter and warmed whole milk. Set aside and keep warm. Prepare the brown gravy by sprinkling some superfine flour and ¼C of soy sauce on top of the meat and stir until combined. Add water or beef stock until desired gravy thickness is achieved. Stir and cook for a few minutes more. Take off the heat. Layer two cups of corn or peas top of the meat.

Top with the whipped potatoes, sprinkle one cup of shredded cheddar cheese on top and bake until golden.

Simple. Hearty.

Sit by the fire and enjoy with an Irish stout.

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