Bison Shepherds Pie
60 MINUTES
4-6 SERVINGS
INGREDIENTS:
For Potato Topping:
- Large yellow potatoes (about 5 cups peeled and chopped)
- 1 tbsp butter
- 1/2 cup milk
- 1 tbsp grated parmesan cheese
- 1/4 tsp fresh chopped rosemary
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For Meat Filling:
- 1lb ground bison
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- garlic cloves (1 tbsp minced)
- 1/2 cup peas (frozen are fine)
- 1/4 cup red wine (one you’d like to drink)
- 1 tsp Worcestershire sauce
- 1/2 cup bison broth
- 1 1/2 tsp fresh thyme leaves
- 1 1/2 tsp fresh sage leaves
- 1/4 tsp salt
- 1 tbsp olive oil
STEPS FOR COOKING:
- Preheat oven to 400 degrees
- Boil a large pot of lightly salted water
- Peel potatoes and roughly chop
- Boil potatoes for 15 minutes until soft
- Strain liquid and add the potatoes to the empty pot
- Add the butter, milk, parmesan, rosemary, garlic, salt and pepper
- Stir/mash until smooth and creamy
To make Meat Stuffing:
- Chop the onion, carrots, and minced garlic
- In a large pan heat olive oil over medium heat and add onion, carrots, and garlic with 1/4 tsp salt
- Stir and let cook for about five minutes
- Add meat – stir it to break up
- Chop the thyme leaves and sage fine and add the herbs to the meat
- Add the wine, Worcestershire sauce, and bison broth
- Add peas
- Let it all cook for about 5 more minutes, still over medium heat, no lid
- Turn the heat off (but keep that oven on)
- Make sure the meat mixture is evenly mixed and spread along the bottom of the pan
- Scoop the potatoes on top of the meat
- Using a large spoon, spread the potatoes over the meat until even and smooth
- Place the pan in the oven, middle rack – uncovered, and bake for about 20 minutes