• 2 C bison broth (see recipe under Broths)
  • 2 T tapioca starch
  • 1 lb ground bison
  • 1 clove crushed garlic
  • 1 t olive oil
  • 1 medium-sized onion, finely chopped
  • ½ t Herbamare
  • 1 C peas and carrots
  • pepper to taste - a pinch
  • salt to taste – a pinch


  • 1 head cauliflower
  • ½ C ricotta cheese
  • ½ t salt

Preheat oven to 350 degrees.

Sauté the onion, garlic, olive oil, Herbamare, salt, pepper, and bison together. Add the peas and carrots, tapioca, and broth. Heat until the tapioca is not cloudy and has thickened the broth. Steam the head of cauliflower until it is soft. Mash it completely and remove all liquid by draining it thoroughly. Add the ricotta cheese and salt. Blend well. Use the same process as the Deer roast and mashed potatoes for cooking and mashing the cauliflower.

Put the meat mixture into a casserole dish. I like to use my stoneware casserole dish. The dimensions are approximately 8” x 4” x 4”. Cover the meat mixture with the cauliflower topping. Put the casserole dish in the oven and bake for 25 minutes. Then turn up the heat to 500 degrees and broil for another 5 minutes, until the cauliflower topping has browned slightly. You can add soy cheese on top if you want a slight variation of this dish. 

Preparation time: 25 minutes
Cooking time: 20 minute for cauliflower, shepards pie 30 minutes
Baking time: 30 minutes
Yield: 8 x 4 x 4 dish
Serving size: 1.5 cup serving for 6 servings
Calories per serving: 156


Ilhenaylh (ill-hen-ail) means “feast” in the Squamish language. As an Aboriginal Woman a descendant of the Squamish and Sto:lo First Nations people of British Columbia on the West Coast of Canada, I have found the concept behind this age-old tradition to have tremendous influence on the way I view and prepare food. By highlighting dietary changes that have arisen from the consumption of traditional to more modern foods, this book seeks ways to blend both categories through gluten-free cooking, something that is especially close to my heart.

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