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Bison and Butternut Squash Shepherd's Pie - The Sleeved Chef with Jana Wolff

March 20, 2019
Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

BISON AND BUTTERNUT SQUASH SHEPHERD'S PIE

4 (4-6 ounce) servings

BISON MIXTURE
1 lb 93% lean ground bison
1 yellow onion, small dice
2 carrots, peeled and small dice
2 cloves garlic, minced
1 qt low sodium beef stock
1 tbsp extra virgin olive oil
Kosher salt & black pepper, to taste

BUTTERNUT SQUASH MASH
1 lb butternut squash, large dice
1 tbsp low fat sour cream
1 tsp cinnamon
1 tsp nutmeg
Kosher salt & black pepper, to taste

DIRECTIONS
1. Preheat oven to 400F. In a large pot, cover squash with water. Cook until tender (about 15 minutes), drain, and return to the pot.
2. Mash butternut squash using a potato masher. Add sour cream, cinnamon, nutmeg, salt, and pepper and mix thoroughly.
3. In a large cast iron pan over medium heat, cook the bison until almost entirely cooked. Remove from the pan with a slotted spoon.
4. Add onion, carrot, garlic and thyme. Sauté for 3-4 minutes, until softened.
5. Add cooked bison and beef stock. Bring to a boil and simmer for 10-15 minutes, allowing stock to reduce.
6. Spoon 4 oz of bison mixture into each boat topping with butternut squash mash.
7. Bake for about 20 minutes until very little liquid is visible and squash is slightly browned.
8. Garnish with chopped parsley prior to serving.

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