Saturday, May 19, 2012

Buffalo Pot Pie

I've been wanting a good pot pie lately and was trying to figure out a crust when I remembered the one that I made for a cranberry chocolate pie. I adapted the recipe a bit, adding some seasoning and white truffle oil (ahh one of my favorites). 
I'm a pretty big fan of buffalo meat and I had a pound in the freezer that I had been wanting to use. Between some of the other items in my fridge and freezer it all worked out quite nicely ;) 


Buffalo Pot Pie: 

For the crust: 

1 egg, organic cage-free
2 cups almond flour (I used unblanched but blanched would work as well) 
Dash of garlic salt
Dash of rosemary
Pinch of thyme
2 tbls melted coconut oil
1/2 tsp white truffle oil

Method: 

Stir up the egg and add all of the other ingredients in the order that they are listed above. Once the oils are in, a dough will start to form. In a well greased pie dish (I used coconut oil), form the crust. It should be about 1/8" thick. Bake at 375 degrees for 20 minutes. Let the crust cool while you cook the rest of the pot pie.


For the buffalo: 

1 lbs ground buffalo meat 
1 garlic clove, diced
Dash of cumin
Dash of ground pepper  
Method: 
Buffalo is pretty lean so heat a little extra virgin olive oil in a medium pan and then begin to brown the meat. Add in the garlic and then the cumin and pepper. Cook so that the meat is done throughout.

For the veggies: 

1 medium sized zucchini, chopped 
1/4 yellow onion, diced
2 tbls celery, diced
~ 2 1/2 cups butternut squash (I used a bag that I had in the freezer) 
1/4 cup of water 
Dash of garlic salt
Dash of paprika 

Method: 

Heat some extra virgin olive oil in a medium pan and add in the zucchini, onions and celery. Cook on low-medium heat for about 7 minutes. Add in the water and swish around the veggies. They will soak up most of the water. Add in the cooked butternut squash, garlic salt and paprika. 
Stir around the veggies a bit and then add in the meat. Place the meat mixture onto the crust and bake for 15 minutes at 260 degrees.



This really hit the spot. I'm reminded each time I have it how much I like truffle oil. You only have to use a tiny bit and it adds such a decadent flavor to a dish. 

You may of course, use a different meat and different veggies. This recipe is highly adaptable.

Enjoy ;) 

-Sunshine Girl


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