To celebrate the fall season and the release of Harvest Ale, Chef Paddy of the Bloomington Brewpub, created a delicious Bison Shepard’s Pie to pair with this wet-hopped American pale ale. “Fall is the season for comfort food and Shepard’s Pie is a great recipe to cook over the weekend and enjoy with your favorite brew. The idea of the dish was two part, one was something hardy to go with the deep flavors and then adding the arugula to add a bit of bitterness to go with the dish.” Try this special dish this weekend with a pint of Harvest Ale.
Can’t make it to the Brewpub? Chef Paddy has shared his recipe with us here so grab a Harvest Ale 4 pack and give it a try at home!
1 lb Ground Buffalo
1 cup Diced Carrots
1 cup Diced Onions
1 cup Diced Celery
1 cup Diced Potatoes
1 tsp Fresh Thyme
1 tsp Salt
1 tsp Pepper
1.5 tsp Ground Garlic
1 tsp Cornstarch
1 cup Mashed Potatoes
1/4 cup Arugula
1. Peel your vegetables and cut into small pieces
2. make your mashed potatoes
3. brown off your ground beef and then strain greese
4. add vegetables and then lightly sauté with salt and garlic
5. add broth and allow to reduce by 1/3
6. hold at temp to serve then place in serving bowl and dollop mashed potatoes in the center then to arugula
Enjoy!
