Paleo Shepherd's Pie

This recipe is great to make ahead for the week or for a dinner party. You can prep it the night before or earlier in the day for an easy weeknight meal. You could even prep it and freeze the ingredients for later!


 Paleo Shepherd's Pie
-2 lbs. ground bison (90% lean)
-1 yellow onion (large)
-1 32 oz bag baby carrots, diced
-1/2 c. low sodium beef broth
-1/2 c. unsweetened almond milk
-2 medium russet potatoes
-3 medium sweet potatoes
-3 stalks celery
-1 heaping T diced garlic
-1 sprig rosemary
-1 T thyme
-1/2 T parsley
-1 T evoo



1. Dice potatoes and add to pot with water and salt. Boil potatoes until fork tender (~15 minutes,
depending on how big your cubes are).




2. Add almond milk, salt and pepper (to taste) to potatoes after water is drained. Place back on heat and use immersion blender to puree into a smooth mixture. Set aside






3. Add EVOO to large skillet and add ground bison with salt/pepper. Cook halfway through (bison will continue to cook in oven).

4. Set bison aside and add veggies to greased skillet. Add garlic and onion first. Then remainder of veggies and saute with spices until tender. I cooked them for about 8-10 minutes.

                                                                                 

5. Add all ingredients to the greased dish. Then place 1/2 cup beef broth over the veggies/bison. This will help keep the meat/veggies tender as it continues to cook.

 6. Spread mashed potato mixture over ground bison/veggies. Make sure you have an even layer. Then cover with aluminum foil and place in the oven to bake for ~30 minutes.

 7. Remove aluminum foil and let cook another 10-15 minutes, or until top is browned. Then you're all set to enjoy this delicious recipe!

Bison Shoulder Roast

Well ladies and gentlemen, we're almost through the holiday season. You may need a little "cleanse" or just a break from overly sweet, decadent treats. This recipe is not only easy but really healthy. Bison is a very lean source of protein. You can add any vegetables to change up the flavor but I chose classic "roast" veggies. To give the meal a little extra antioxidant/veggie power, I served mine over a bed of kale. It was delicious and very satisfying! 
Bison Shoulder Roast

-2 lb. bison shoulder
-2 small bags of mini potatoes (~4 cups)
-1/2 large bag of baby carrots
-1/2 large yellow onion, diced
-2 sprigs rosemary
-1 T EVOO
-salt/pepper to taste
-1 T parsley
-1 T garlic
-1 T ground pepper flakes
-1 box (4 cups) low sodium beef broth

1. Trim any fat off meat. Sprinkle salt/pepper over bison shoulder.
2. Pour EVOO into bottom of crock pot
3. Add all ingredients into crock pot and pour beef broth over.
4. Cook on low for ~8 hours or until veggies are fork tender and meat is cooked through. You should be able to shred the meat easily with a fork.