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Colorado Shepherd’s Pie with LEVO Butter

Sky Keith

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make Colorado Shepherd’s Pie

This version of shepherd’s pie is my favorite. In this video you will find out why Colorado Shepherd’s Pie is so flavorful, what you will need from your kitchen, and how to successfully make Colorado Shepard’s Pie.

Thank You. Let’s get Infuzed.

Why Colorado Shepherd’s Pie is so Flavorful

Shepherd’s pie is a dish of cooked meat topped with mashed potato. Ingredients are lamb or beef, onions, sauce, and a topping of mashed potato. Variations can include adding vegetables to the meat and topping the potatoes with cheese.

This version will use ground bison instead of beef or lamb.

Fact: Many of my foodie friends have stated that shepherd’s pie uses lamb while cottage pie uses beef.

Chef’s Notes: Compared to beef, bison is lighter, coarser, and slightly sweeter. Bison doesn’t have much of an aftertaste. It’s very lean and so flavorful.

What you will Need to Make Colorado Shepherd’s Pie

Kitchen Items:

Oven/Stove

9×18 baking dish

Skillet

Medium Sauce Pan

Large pot

Measuring cup and spoons

Silicone spatula

Cutting Board

Knife

Potato peeler

Ingredients:

3 large (1 1/2 to 2 pounds) potatoes, peeled and quartered

8 tablespoons (1 stick) LEVO butter, divided

1 medium red onion, chopped (about 1/2 cup)

1 to 2 cups mixed vegetables, such as diced carrots, corn, or peas

1 pound of ground bison

1/2 cup beef broth

1 teaspoon Worcestershire sauce

1 teaspoon salt, plus more for taste

Pepper and/or other seasonings of choice

How to Make Colorado Shepherd’s Pie

1. Place the peeled and quartered potatoes in a large sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

2. Preheat the oven to 400°F.

3. While the potatoes are cooking, melt a ½ stick of the LEVO butter in a large pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

4. Adding peas or corn, add them toward the end of the cooking of the onions, they take very little cooking time.

5. Remove the onions and vegetables and set aside.

6. Add ground bison to the pan. Cook until no longer pink then season with salt and pepper.

7. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

8. Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.

9. When the potatoes are done, remove them from the pot and place them in a bowl with the remaining ½ stick of LEVO butter. Mash with a fork or potato masher, taste, and adjust seasonings with salt and pepper.

10. Layer the meat mixture and mashed potatoes in a casserole dish:

11. Spread the cooked filling in an even layer in a large baking dish (such as a 9 x 13-inch casserole.

12. Spread the mashed potatoes over the top of the ground bison. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

13. Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Chef’s Notes: Put a layer of creamed corn between the ground bison and the mashed potatoes.Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

Thank You and happy Infusing……………………….

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