Bison Shepherds Pie




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


  • 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