This recipe is a healthy twist on an Irish classic that is nothing short of delicious and comforting. The EPIC Beef Tallow adds amazing flavor and depth to the layers.
INGREDIENTS
- 3 large russet potatoes, scrubbed and cubed
- 2 to 3 TB EPIC Provisions Beef Tallow, melted and divided
- ½ cup unsweetened almond milk
- 3 TB fresh parsley, chopped
- 1 pound ground bison
- 1 yellow onion, chopped
- 3 medium carrots, sliced
- 3 stalks of celery, sliced
- ½ LB crimini mushrooms, sliced
- 1 TB fresh thyme leaves (or 1 tsp. dried thyme)
- Sea salt and pepper, to taste
METHOD
Preheat oven for 400F. Bring a quart of water to a boil in a large stock pot. Boil chopped potatoes until tender- about 5 to 7 minutes. Strain hot water from potatoes and return to pot. Add 1 TB. of the beef tallow and the almond milk. Using a potato masher, mash until smooth and well mixed. Season with chopped parsley, sea salt and black pepper to taste. Set aside.
In a large cast iron skillet, brown the ground bison over medium high heat until just cooked. Stir often, ensuring that the bison does not stick to the bottom of the skillet. Set the cooked bison aside on a plate reserving any juice. Over medium high heat, add the remaining 1 to 2 TB of beef tallow to the cast iron skillet. Sauté the onion, carrot and celery for 2 to 3 minutes. Stir in the mushrooms and thyme and sauté for another 3 to 4 minutes or until softened.
Remove the skillet from heat and stir in the cooked bison. Season with sea salt and black pepper to taste. Spread the mixture evenly through the skillet and spread the mashed potatoes evenly on top. Smooth the mashed potatoes with the back of a spoon.
Bake in the oven for 15 to 25 minutes or until the top is lightly browned and the mixture is beginning to boil around the edges. Rest for 5 minutes before serving with a large spoon. Salud!
