Inside Out, Healthy Shephard’s Pie

This is the very first recipe I ever created. When I first started cooking I was so intimidated by creating recipes.  As I got more comfortable in the kitchen I started taking pieces from several different recipes and turning that into something brand new.  This recipe combines traditional Italian bolognese sauce  with Shephard’s Pie. But of course with my own spin on it!  I am using bison instead of ground beef and a baked potato instead of mashed potatoes to lighten it up.

When you think heavy, bolognese sauce; you think heavy, dark red wine, right? Yes and no. The Charles and Charles Red Blend consists of 51% Cabernet and 49% Syrah which gives softer, more forgiving tannins then a 100% Cabernet would. That is perfect for a healthier meal.  There aren’t going to be strong tannins in the back of your throat screaming out for a fatty piece of red meat. The wine and the bolognese sauce will just melt into each other.  And don’t forget to use the wine in the recipe! All you need is a cup to add a depth to the sauce that only wine can add. And it’s only a cup – there’ll be plenty left to drink!

Ingredients
2 tablespoons extra virgin olive oil
1 lb ground bison (buffalo)
½ medium onion
2 celery stalks
3 carrots
4 garlic cloves, minced
2 teaspoons red pepper flakes
1 teaspoon smoked paprika
2 tablespoons tomato paste
1 tablespoon fresh thyme
½ cup red wine
3-4 cups water
Salt and pepper to taste
4 baking potatoes (Idaho)
2 tablespoons fresh chives, minced
1/2 cup freshly grated Manchego cheese

Preheat oven to 400 degrees.

Heat a large pot over medium high heat with 1 tablespoon olive oil. Add bison, cook for 5 minutes until browned. Remove and drain on a paper towel.

Add onion, carrot and celery to a food processor and process until finely ground. Add to pot and season with salt and pepper.  Cook for 10-12 minutes until all moisture has evaporated and veges begin to brown.

Add garlic, red pepper flakes, paprika, tomato paste and thyme. Cook for 2-3 minutes.  Add wine and cook for 1 minute until mostly evaporated. Add ½ cup water and reduce to a simmer.

Continue to simmer for 2 hours, adding ½ cup of water at a time. As water evaporates, add more. Season with salt and pepper as necessary.

Drizzle potatoes with olive oil, salt, pepper and wrap in aluminum foil.  Bake for 1 hour until completely cooked through.

To serve: Slice potatoes down the middle and mash up insides. Top with Bolognese sauce, cheese and chives.
Charles and Charles Red 2009: http://www.decantedwines.com/sku01741.html