Comfort food for when it’s downright cold
When there is more than a chill in the air and its downright freezing, there’s nothing like comfort food to take that edge off. Each season brings its own. Seems like hunting has been pretty good this year so most hunters have butchered and frozen away the rewards of their hard work. I hope you have some ground venison, ground bison/buffalo, or other meat (beef or lamb) on hand because a Shepherd’s Pie is one of the best comfort foods. Ranks right up there with roasts, stew, chunky soup and chili.
It is fairly easy too if you don’t try to make it fancier than it is. Basically, it is sautéed ground meat, in some cases even cooked meat leftover, a flavorful gravy, adding onions and/or mushrooms, mashed potatoes on top, then baked to crisp up the potatoes. You can play, adding carrots, peas or other vegetables in with the meat. If using a very lean ground meat like venison or buffalo, I recommend adding some bacon cut in ½-inch pieces while browning the meat. Add a little flour to the gravy so you don’t have a ‘soupy’ liquid that will make the potatoes unhappy. Put all this in a casserole baking dish and set for 350 degrees for 30 to 40 minutes.
Chili is another comfort winner. I have found ground buffalo a better fit than ground beef for this warming dish. It is also a great way to introduce buffalo to your family in case they are reluctant to try it other ways. Unlike Shepherd’s Pie, Chili can be made in a slow cooker (crock pot) and be done on low all day while you are at work. There is another ‘comfort’ there in not having to race home and cook!
Meat Pie—Wios Batasiz (Abenaki)
1 pound ground meat (buffalo, beef, venison, lamb, or other)
1 medium onion, chopped
2 carrots, chopped
½ cup beef broth
1½ tablespoons flour
1 teaspoon steak sauce
½ teaspoon garlic powder
2-3 pounds potatoes
Cook potatoes separately, drain, mash, add a little butter and milk, set aside.
Brown the meat and onion (add a little bacon if using venison). When meat is browned, add broth, flour, steak sauce, carrots and garlic. Cook on low until carrots are a little soft and the gravy is starting to thicken, about five minutes. Put the meat mixture into a baking dish and apply the potatoes on top gently with a spatula.
Bake all for 25 minutes at 350 degrees. If you want to crisp and brown up the potatoes, put the pie under the broiler for one or two minutes. Let cool a bit before serving.
