Shepherd’s Pie
- 1 lb ground buffalo, cooked
- 2 Tbsp olive oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 carrots, chopped
- 2 sticks of celery, chopped
- 1 bunch of lacinato kale, chopped
- 1 tsp Italian seasoning
- ¼ tsp nutmeg (or mace)
- ½ tsp salt
- 2 tomatoes, sliced
- ¼ c fresh parsley, chopped
Topping:
- 1 ½ lbs red potatoes, cooked (peeling is optional, your preference)
- 4 Tbsp buttermilk (or substitute soy milk)
- Salt and pepper
- Paprika
Preheat oven to 375 degrees. Heat oil in a skillet and sauté the vegetables until tender. Add the cooked ground buffalo to the vegetables. Add the herbs and spices and mix well. Transfer the mixture to a baking dish. Arrange the sliced tomatoes on top and sprinkle with parsley.
Mash the cooked potatoes with buttermilk and season with salt and pepper. Spoon the mashed potatoes over the meat and vegetables. Sprinkle with paprika. Bake for about 30 minutes until top is lightly browned.
*You can make a delicious vegetarian version of this by substituting lentils or aduki beans for the ground buffalo.