Tastes Like Christmas….

The weather in Denver dropped, literally, over night! We went to bed with a balmy 70 degrees & awoke to temperatures in the low 30s accented by rain. While that may dissuade some native Floridians, it made me excited for 2 reasons:

  1. I had a new pair of galoshes that desperately needed to make their debut.
  2. Cold weather inspires me to cook! 
GF Guy & I bundled up in lots of layers with plans to use a Groupon for a late brunch at The Local 
before stopping by Whole Foods for dinner supplies. Even Dickens got in on the action! He has been modeling his “Mr. Rodgers” sweater like nobody’s business! Actually, he seems the most bothered by the cold weather. Going outside is the last thing on his agenda. As soon as we begin walking back toward the apartment, he begins tugging on the leash. I tend to unleash him in the stairwell where he bolts for the door like a bat out of hell, in a mad dash for the warmth of his bed! Such a sissy!
Brunch was a yummy spread of Egg Sandwiches on Udi’s GF Multigrain Bread. The Local uses as many local ingredients as possible, hence the name. Our eggs were local, the bread was local, the coffee was local…. You get the idea.
Then, it was off to Whole Foods. GF Guy requested Shepherd’s Pie. Traditionally, Shepherd’s Pie is made with ground lamb. We made ours with ground buffalo instead. This recipe seriously tastes like Christmas! GF Guy 3/4 of the 9×13 pan, if that gives you any idea how yummy this is!

Shepherd’s Pie
(Gluten-Free, Dairy-Free)


  • 4 large Yukon Gold Potatoes, skins left on & cut into quarters
  • 2 Tblsp Tofutti Better Than Sour Cream
  • 1/2 cup Almond Milk, warm
  • Black Pepper & Sea Salt, to taste
  • 1 lb Ground Buffalo
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 Zucchini, chopped
  • 1 Yellow Squash, chopped
  • 1-2 Carrots, chopped
  • 1 cup frozen Peas, thawed
  • 2 Tblsp Balsamic Vinegar
  • 2 (14.5 oz) cans Fire Roasted Diced Tomatoes
  • 1 1/2 tsp Maple Syrup
  • 1 tsp Thyme
  • 1 tsp Basil
  • 1 tsp Parsley
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • dash Curry Powder
  • splash Red Wine


  1. Preheat oven to 375 degrees F (or 350 for those of you who aren’t 1 mile above sea level!)
  2. Place potatoes in a pot of water and bring to a boil. Boil until tender.
  3. Place potatoes in a heated bowl. Using an electric mixer, blend until smooth-ish.
  4. Add tofutti, almond milk, salt, & pepper. Blend until smooth. Adjust seasonings as necessary.
  5. Meanwhile, in a large skillet over medium-high heat, cook buffalo until no longer pink. Drain 7 set aside.
  6. In the same skillet, saute onion & garlic until soft.
  7. Add remaining vegetables & saute 5 minutes until soft.
  8. Return cooked ground buffalo to the pan & add all remaining ingredients.
  9. Bring to a slight boil & simmer until liquid reduces slightly.
  10. Place buffalo mixture in a 9×13 casserole dish. Top with mashed potatoes.
  11. Bake in preheated oven 30 minutes, until bubbly & heated through.
  12. Allow to rest 5 minutes before serving. Enjoy!

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