What to Serve During the Olympics 2010? Paleo-Canadian Cuisine: Shepherds Pie
If it so happens that you have a bunch of friends over to watch the gold medal hockey games at the Winter Olympics, or if you are watching the Ice dancing finals, here is a paleo-dish that reflects the filling cuisine of Canada, Shepherds Pie.
These pies draw from the hearty cuisine of Quebec. However, we added a spice mix to the meat that draw from the cultural diversity of Canada. Bon appetit.
Recipe: Shepherds Pie Quebecoise
Ingredients
1/2 pound double-smoked bacon, cut into 1/2 inch dice 1.5 pounds of ground bison, elk or venison, or a combination of all three
3 tablespoons of olive oil
1 cup of passata (strained Italian tomato sauce), or canned chopped tomatoes
1 and 1/2 tablespoons of pimenton, spanish smoked paprika
3 sweet potatoes, peeled and cut into 1 inch dice
Instructions
Add the bacon to a 4 quart stock pot or dutch oven, place over medium heat, and cook until bacon is almost crisp.
Crank the heat up to medium high. Add the carrots, celery, onions and turnips to the bacon. Saute until vegetables start to turn brown. Reduce heat and use a spoon to remove the bacon and vegetables to a bowl. Set aside.
Return the pot back to the stove. Increase heat to medium high and add the olive oil to the pot. When the oil starts to shimmer, add the ground bison and lamb to the pot. Allow the ground meats to brown, about 10 minutes.
Add the red wine to the pot and bring to a bowl. Reduce heat, and simmer for 10 minutes, or until the wine is absorbed by the meat.
Increase the heat to medium high, and return the vegetables to the pot. Add the tomato sauce, chicken broth, all the spices and salt to taste. The level of the liquids should be the level of the meat and vegetables. Stir to combine and allow to come to a boil. Reduce heat and let simmer for 1 and 1/2 hours. Remove from heat and let cool.
While the meat is simmering, place the diced sweet potatoes in a pot and fill with cold water to cover the potatoes. Bring to a gentle boil. Allow the potatoes to cook until they start to fall apart, about 30 minutes. Drain the potatoes and place them in a non-reactive bowl.
Add 1/2 cup of chicken stock to the potatoes. Using a whisk, mash and whisk the potatoes to thick frosting like texture. Add salt and pepper to taste. Set aside.
Preheat the oven to 375F. To prepare the pie, use a large 14 inch cast iron pan, or oven-proof pan, or a 14 inch casserole dish. Spoon the meat mixture into the pan, leaving an inch for the potato topping. Spoon the mashed potatoes over the meat, and spread evenly with a spatula. Use a fork to press down on the potatoes to add texture. If you want to get fancy, crumble some dried thyme or marjoram on the potato topping. Place in oven for 25 minutes, or until the topping forms a dark crust. Carefully remove from the oven and spoon onto a plate. Enjoy!
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Tags: Beef , Lamb
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