That classic is none other than Shepard's Pie, and the modern twist; using Bison meat and sweet potatoes. Kristen Johnson, who wrote the cookbook Target To Table stopped by Tonia's Kitchen with her ideas on this cold-weather classic that people having been warming up to for years. Kristen told Tonia that she also uses onions and garlic...along with another twist: taco seasoning. Kristen also says she uses coconut milk to give the pie a cream texture. This update works very well, but it still does the job, keeping its eater happy!
- Preheat oven to 375°F. Place sweet potatoes on a baking sheet lined with aluminum foil and bake for 90 minutes or until sweet potatoes are soft.
- Meanwhile, in a large skillet heat 1 tbsp. extra virgin olive oil over medium heat. Add the onion, pepper, and garlic. Season with salt and pepper and cook until tender, about 5-7 minutes. Remove vegetables to a plate and set aside.
- Add bison to skillet and sprinkle with taco seasoning. Heat until cooked through and browned. Add in the cooked vegetables and canned tomatoes. Cook for 5 minutes or until mixture comes to a low boil.
- Preheat oven to 400°F and spray a large casserole dish with cooking spray.
- When potatoes are cooked, peel off skin and scoop the flesh into a large bowl. With a hand held mixer blend in coconut milk until creamy. Stir in 1 cup of cheese.
- Spread bison mixture evenly on the bottom of casserole dish and sprinkle with the remaining cheese. Spoon the sweet potato mixture evenly over top.
- Bake for 30 minutes and let sit 10 minutes before serving. Now that’s comfort food!