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Buffalo Ranchers Pie (Shepherd’s Pie) The other morning, I awoke to Jamie Oliver talking on the radio about Shepherd’s Pie and I have been craving it ever since.  He had me at “encased cheesy potato crust.”  It sounded so good that I had to try it.  Other than swapping out bison for the lamb, I followed his ingredients list but changed the preparation steps.  The bison Shepherd’s Pie was a huge hit with my family and everyone stepped up for a second helping.  This recipe should serve 8 but for my family it served three regular appetites and two hearty ones. Ingredients: 1 – 2 pound package Wild Idea Buffalo Stew Meat, rinsed & pated dry 3 – pounds golden potatoes, washed, leave skins on 1 – large sweet yellow onion, chopped 1 – turnip, peeled & diced 6 – carrots, peeled, halved & sliced 4 to 6 – celery stalks (depending the size), sliced 1 – cup + 2 tablespoons salted butter 4 – ounces Irish cheddar, grated 2 – tablespoons olive oil 2 ½ + – teaspoons salt 2 ½ + – teaspoons black pepper 1 – teaspoon fresh rosemary leaves, chopped 1 – teaspoon thyme 3 ½  – cups red wine 3 ½ – cups buffalo broth or organic beef or lamb broth 2 – tablespoons corn starch 1 – fresh rosemary sprig, leaves only 2/3 – cup Panco crumbs Preparation: 1)   Gather all of your ingredients and measure out. 2)   Boil potatoes until tender. Once tender drain the potatoes, then return the potatoes back to the pot on the stove over medium heat, to remove excess moisture from the potatoes. Turn the potatoes occasionally, to avoid browning. *I learned this trick from my Parisian friend Nina, and it will make your mash nice and fluffy. 3)   Transfer the potatoes to a mixing bowl and mash a bit with a fork. Add ½ cup melted butter, 2 teaspoons each, salt and pepper and mix, scraping down the sides occasionally. When well mixed, add half of the grated cheese. Set aside. 4)   In a stockpot over medium high heat, heat 1-tablespoon each butter and olive oil. Add buffalo stew meat, ½ teaspoon each, salt and pepper, 1-teaspoon rosemary and thyme. Brown the meat, stirring occasionally. 5)   When the meat is nicely browned, add 3½ cups red wine and 3½ cups broth. Bring the liquids to a full boil. Cover the pot, and reduce the heat to low. Simmer the stew meat for 30 minutes or until the meat is tender. 6)   Mix the remaining wine and broth, with 2 tablespoons of cornstarch.  Increase the heat to medium high and whisk in the cornstarch mixture.  The liquids will become thick and stew like. Remove from heat, cover and set aside. 7)    In a large sauté pan over medium high heat, heat 1-tablespoon butter and 1-tablespoon olive oil. Add the vegetables to the pan in the order that they are listed, in 5-minute intervals, sprinkling each new vegetable with a pinch of salt and pepper as you go. After celery is added, sauté for 5 more minutes. Remove from heat. *This will leave your vegetables with a little texture and color! 8)   With a slotted spoon, scoop the bison stew meat out of the gravy and add it to the pan of vegetables. Stir to incorporate. Set the remaining gravy aside. 9)   Generously butter a 10x13x3 casserole pan, with ¼ cup butter.  Sprinkle desired amount of rosemary leaves in the buttered pan. Distribute 1/3 cup of the panko crumbs next and pat into the butter. 10)  Scoop the mashed potatoes into …