One Fast Buffalo

Here at OFB we all have our favorite buffalo dishes. Mine is Buffalo Meat pie. Katie's, Jennifer's, Christine's and Cameron's are buffalo burgers. Ann's is meatloaf, and Ben's is tenderloin.

Now, here is a recipe that will definitely make your mouth water while not overloading your caloric intake. Buffalo Shepherd's Pie.

    * 2 heads of Cauliflower
    * 1 small tub of light Philadelphia regular cream cheese
    * 1 large egg yolk
    * 1/2 cup chicken broth
    * 1 tablespoon extra-virgin olive oil
    * 1 3/4 pounds ground bison
    * 1 carrot, peeled and chopped
    * 1 onion, chopped
    * 2 tablespoons light margarine
    * 2 tablespoons all-purpose flour
    * 1 cup beef broth
    * 2 teaspoons Worcestershire
    * 1/2 cup frozen peas
    * 1 teaspoon sweet paprika
    * 1 cup of 2% cheddar cheese

Clean the cauliflower and boil it until tender, about 20 minutes. Drain cauliflower pour them into a bowl, and start to mash them a little. Combine cream cheese, egg yolk and chicken broth in a separate bowl. Add the mixture into cauliflower and mash in until smooth.

While the cauliflower boils, preheat a large skillet over medium high heat. Add oil to the hot pan with the bison. You can season the meat with salt and pepper for more flavor. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat, and cook for about 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together for about 2 minutes. Whisk in broth and Worcestershire sauce. Thicken the gravy, which might take a up to 5 minutes. Add gravy to meat and vegetables. then stir in your peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon cauliflower over meat evenly. Top cauliflower with paprika and cheese and broil until the cheese has a crispy texture on top.