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That classic is none other than Shepard's Pie, and the modern twist; using Bison meat and sweet potatoes (hence the sweet). 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!
3 large sweet potatoes
1 large onion, diced
1 green bell pepper, diced
3 gloves garlic, minced
1 lb. Pederson’s Wenzel All Natural Ground Bison*
1 pkg. Simply Organic Southwest Taco Seasoning
1 (14.5 oz.) can of organic diced tomatoes
2 cups shredded Crafton Village 2 Year Aged Vermont Raw Milk Cheddar Cheese, divided
½ cup of coconut milk
Directions:
- 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!
