This recipe is very time intensive! You’ll need an afternoon to prepare this meal. The taste is worth the time, but next time, I’ll make this on a day when the children are all out of the house for the day. Meaning, this will not be something I make more then once a year because I am a busy momma!
(Recipe adapted from: “The Earthbound Cook” cookbook)
- 1 cup dried porcini mushrooms (1 oz)
- ¾ cup hot water
- 3 TBS. olive oil
- 2 lbs ground buffalo (or ground beef, organic)
- 2 cups yellow onion, diced (1/4 inch)
- 1 medium carrot, peeled and diced small
- 1 TBS tomato paste
- 1 TBS Worcestershire sauce
- 2 TBS thyme leaves, chopped (or 1 TBS dried)
- 2 TBS all-purpose flour
- 1 cup organic beef stock
- ½ cup dry red wine
- Salt and pepper to taste
- 3 lbs potatoes, peeled and cut into ¾ inch
- 3 TBS heavy whipping cream
- Paprika for garnish
Place the mushrooms in a bowl and add the hot water. Let them soak until soft; 20 min. Drain the mushrooms and save ½ cup of the liquid. Chop the mushrooms.
In a large chef pan on medium heat then add 1TBS oil. Add the ground buffalo meat and cook, stirring to break it up, until browned. Transfer meat to a separate bowl.
Add the remaining 2 TBS oil to the same chef pan over medium heat. Add the onion and carrot and cook until soft. Add the tomato paste, Worcestershire sauce, thyme, and flour and stir for 2 minutes. Then add the reserved mushroom liquid, the beef stock, and the wine to the pan and bring it up to a boil. Stir in the meat and the mushrooms. Reduce the heat and simmer. Cook stirring occasionally, until the mixture thickens and the liquid is reduced by half.
Remove the pan from the heat. Season with salt and pepper. Transfer to a 9×13 baking dish.
Set the oven to 375.
While the oven is heating, bring a large covered pot of salted water to boil. Add the potatoes and cook until tender (15-20 minutes). Drain, reserving one cup of the liquid.
Combine the potatoes and the butter in a bowl and mash them together with a fork. Adding the cream and some of the reserved potato liquid as needed. Salt and pepper to taste.
Spread the mixture over the meat mixture covering it completely. Using a fork, make a crosshatch pattern on top of the potatoes. Sprinkle with paprika.
Place the casserole on to a baking sheet and bake in the oven for 40 – 50 minutes.