Bison and Hatch Chili Shepherd’s Pie = Veggie Overload

I’m on a Hatch Chili kick as you can see. Here’s another good and wholesome unprocessed meal that’s gluten, GMO, and dairy free that has hatch chilies!!!   Unlike your typical shepherd’s pie, I used cauliflower in place of potatoes and threw a sprinkle of bacon on top since everything is better with a little bacon!

Prep Time: 30 min

Cook Time: 25-35 min

Serves: 2-3

Ingredients:

• 1/2 lb Bison, ground
• 2 Cups Mixed Organic Squash
• 1 Cup Organic Carrots
• 1/2 Cup Onion
• 1/2 Cup Tomatoes
• 1 Garlic Clove, minced
• 2 Hot Roasted Hatch Chilies
• 2 Slices of Cooked Bacon (Nitrate and preservative free), chopped.
• 1/2 Cup Coconut Milk (you can use lite if you’d like).
• 1/2 Cup No Sodium Beef or Bison Broth
• Celtic Salt
• Pepper
• 1/2 Head of Cauliflower

Instructions:

1. In a large skillet or dutch oven, brown meat with onion and garlic until brown, once brown add stock and all veggies EXCEPT cauliflower and 1 tsp of salt and 1/2 tsp. of pepper. Cook for 15 min on low to simmer.  Taste and add salt and pepper if needed.
2. While Mixture is cooking, bring a large pot of water to boil and cook cauliflower until done. Blend/pulse in a blender with 1/2 Cup Coconut Milk and add salt to taste.  (Think mashed potatoes)!  (You can add butter if you would like here, like a TBS).
3. In a medium casserole and meat and veggie mixture and top with cauliflower puree, spread evenly. Top with bacon.
4. Save to bake later: Wrap with foil and place in fridge.  When you are ready to re-heat heat oven to 350F and cook for 25 -35 min or until hot in middle.
5. If you are cooking right away heat oven to 350 F and cook for 10-15 min.

Enjoy!

Summer Squash and Bison Soup

Prep Time: 20 min

Serves: 6-8

Cook Time: 2-6 hours (can be done in the crock pot if need be).

Ingredients:

• 1 lb Bison, from a reputable source
• 2 C. Tomatoes, diced (or canned will do).
• 2 Summer squash or zucchini from the farm, cubed
• 2 C. Mixed bells, sliced
• 1 Medium onion, chopped
• 1 Large can of black beans
• 1 Hot pepper of your choice, minced
• 2 C. Chicken broth
• 2 C. Beef broth
• 1/2 TBS. Cumin
• 3 TBS Chili powder blend
• 1/2 TBS Cumin
• 1 TBS Sea Salt
• 1 tsp Pepper
• 3 Limes, juiced

Instructions

1. Brown meat, onions, and garlic in a large skillet until meat is cooked.

2. Add squash and cook for an additional 3 min.

3. Empty canned goods into crock pot or regular large pot and then empty the skillet full of meat, onions, garlic, and squash into the tomato and bean mixture and stir.

4. Add the chicken and beef broth and seasonings, stir.

5. Cook for 4-5 hours on low in crock pot or 2 hours on low on the stove top. Add lime juice when done.

Serve with cheese, tortilla chips, and avocado if desired. Salt and pepper to taste.