YIELD 6 servings
|2 large||Idaho potatoes, about 1¾ pounds, peeled and cut into 2-inch chunks|
|3||cloves garlic, smashed|
|2 tablespoons||plus 1 teaspoon salt|
|¾ cup||well-shaken buttermilk|
|¼ teaspoon||freshly ground white pepper|
|1¾ cup||beef broth|
|1 tablespoon||tomato paste|
|4 ounces||bacon, sliced into ¼-inch slices|
|1 cup||chopped onion|
|½ cup||chopped carrot|
|½ cup||chopped celery|
|2||sprigs fresh thyme|
|1 tablespoon||minced garlic|
|4 ounces||shiitake mushrooms, stemmed and sliced|
|¼ pound||ground lean pork|
|1 pound||ground venison|
|½ teaspoon||freshly ground black pepper|
|2 tablespoons||all-purpose flour|
|2 teaspoons||Worcestershire sauce|
|¼ pound||cheddar, grated|
Editor's Note: Look for organic dairy, venison from ethical sources and local ingredients when possible.
Learn more about sustainable food choices with our Eat Green Guide.
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