Bison Shepard’s Pie
It’s that time of year where my body craves warm comfort foods! Shepard’s Pie is definitely one of those complete comfort meals with meat, veggies and starch! I swapped it up and used ground bison for a change, which was delicious. Shepard’s Pie is an easy, quick, one-dish meal that can also be frozen for later.
I picked up the organic frozen peas and corn at Sobey’s, got the bison at a local butcher and the potatoes are from the farmers market. Local potatoes just taste so much better than a generic potato you’d get at the grocery store.
Let’s talk comfort foods. For the normal eater, comfort foods are something they eat occasionally because they have some sort of emotional attachment and it doesn’t cause any issues. For someone that struggles with problematic eating, comfort foods are turned to far more often and become used to deal with all negative emotions. This often leads to feelings of stress and anxiety.
Turning to food as your sole coping mechanism can turn into a destructive cycle. There are many triggers that can lead to this and the first step is becoming aware of what you’re doing so you can figure out what your triggers are. That’s why mindfulness is a big piece of what I teach my client’s. When we’re in these binges, we completely tune out and fall into a trance where we aren’t even cognizant. We eat the food quickly, barely chew and don’t even taste it.
The beautiful thing about becoming mindful, is you’ll start to notice that emotional eating has nothing to do with the food. You’ll realize there are all these underlying issues that aren’t being dealt with. All these emotions you’re pushing under the rug and not allowing yourself to feel. It’s truly a beautiful healing opportunity. So if Shepard’s Pie is one of your comfort foods, make this bison variation and eat it mindfully!
- 5 medium potatoes
- 1 tbsp organic, grass-fed butter
- 2 tbsp milk, broth or water
- Himalayan rock salt and black pepper
- 1lb ground bison
- 1/2 large sweet onion, diced
- 1/2 cup peas, frozen
- 1/2 cup corn, frozen
- 1 cup water or broth
- 2 tbsp tapioca flour
- 1 tsp himalayan rock salt
- Pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Peel and cut the potatoes into cubes. You can peel them if you want but I didn’t. Steam until tender.
- Whip with butter, milk, salt and pepper until smooth. Set aside.
- Brown bison in skillet over medium heat. Add salt and pepper and stir to season evenly.
- Once the ground bison is browned and cooked through add onions, peas and corn to pan. Stir to mix.
- Add tapioca flour and water/broth to the pan and stir to combine. Continue stirring until mixture has thickened.
- Placed ground bison mixture into a 9×9 pan. Spread the mashed potatoes evenly over top of the bison mixture. Sprinkle with rosemary or sage and bake in the oven for 20 minutes.