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Bison Shepherds Pie

Ingredients

  • 3 large yellow potatoes
  • 1 tbsp butter
  • 1/2 cup milk
  • 1 tbsp Parmesan cheese
  • 1/4 tsp fresh rosemary, chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 lb ground bison
  • 1 cup yellow onion, chopped
  • 1 cup carrots, chopped
  • 3 garlic cloves, crushed
  • 1/2 cup peas
  • 1/4 cup red wine
  • 1 tsp Worcestershire sauce
  • 1/2 cup chicken broth
  • 1 1/2 tsp fresh thyme
  • 1 1/2 tsp fresh sage
  • 1/4 tsp salt
  • 1 tbsp olive oil


Directions

  • Heat oven to 400 degrees
  • Bring a large pot of salted water to boil
  • Peel and chop potatoes
  • Boil potatoes for 15 minutes, or until soft
  • Drain off liquid
  • Add the strained potatoes back to the pot
  • Add butter, milk, parmesan, rosemary, garlic, salt, and pepper
  • Mash potatoes until smooth
  • Season to taste
  • Set aside while you prepare the filling
To make the meat filling…
  • Chop the onion, carrots, garlic
  • In a large oven-safe pan, heat oil over medium heat
  • Add onion, carrots, and garlic along with salt
  • Stir and cook for five minutes
  • Add meat to pan
  • Stir to break into small pieces
  • Chop the thyme and sage into small pieces
  • Add the herbs to the pan
  • Add wine, Worcestershire sauce, chicken broth and peas
  • Cook uncovered for 5 minutes
  • Once the meat is no longer pink, season to taste
  • Turn off heat to pan. Keep oven hot.
  • Spread meat mixture evenly across the bottom of the pan
  • Scoop the potatoes on top of the meat mixture
  • Spread the potatoes evenly over the meat mixture with a large spoon
  • Place the uncovered pan in the middle of the oven
  • Bake for about 20 minutes
  • To get a nice golden top, broil for the last few minutes