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Buffalo Pie

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Yes, I said buffalo.  Now, you can most definitly use sirloin or lean ground beef, but I found the naturally 96% lean ground buffalo to use as an easy change up from regular ground meat, and would recommend it.  Seasonings of chili powder, cumin, and chipotle add excellent flavor to this pot pie for Comfort Casserole # 4.  This week has been a bit rough, as I was feeling quite under the weather- but this dish was simple enough for me to stand and make without being in stellar tip top shape.  Outside of rolling the pre-made crescent dough, you are literally throwing the ingredients into a Dutch oven and allowing them to cook- kind of like a chili (this would make a great chili!) 

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My fireman was sitting in the living room shouting ‘You don’t have to make dinner!’ In between ‘Oh, that smells SO good..‘ and ‘Wow, when is dinner ready..’ 

Southwest Empanda Pot Pie 

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INGREDIENTS:
Cooking spray
3 1/2 cups diced butter potatoes (about 5 medium)
1 medium yellow onion, chopped
1 1/4 pounds lean ground buffalo (96%) (you may use lean ground sirloin or beef, too!)
1 chipotle chile in adobo, plus 1 tablespoon adobo sauce
1 1/2 teaspoons chili powder
2 teaspoon ground cumin
1/2 teaspoon salt
Dash of black pepper
2-3 large garlic cloves, minced
1/3 cup all-purpose flour
1/2 cup dark Amber beer (I used Shiner..my fireman’s favorite.)
1 1/4 cup low sodium beef broth
1 (14.5-ounce) can diced tomatoes with green pepper and onion, drained
1 1/2 tablespoons apple cider vinegar
1 (8-ounce) tube refrigerated crescent rolls
 
DIRECTIONS:
Preheat oven to 350°.

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To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat. Add potato and onion; cover and cook 7 minutes, stirring occasionally. Add buffalo and next 6 ingredients (buffalo through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble. Spoon flour into a dry measuring cup. Add flour to pan; cook 1 minute. Gradually add beer, broth, and tomatoes; bring to a boil. Remove from heat, and stir in vinegar.  Spoon mixture into an 11 x 7-inch baking dish, or 3-quart round coated with cooking spray. Unroll both dough portions (do not separate); roll dough together, forming a large rectangle. Place dough on top of buffalo mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape.

Bake at 350° for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving.

Nutrition Information
Serves 6
Calories: 377
Fat: 10.6 g
Carbohydrate: 46 g
Fiber: 3.6 g
Protein: 27.6 g
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