Bison Shepherd's Pie
Author: Honey, Ghee, & Me
Serves: 4-6
- for the potato topping...
- 3 Russet or large yellow potatoes (about 5 cups chopped)
- 1 tbsp ghee (or butter)
- ½ cup milk (I use whole milk)
- 1 tbsp grated Parmesan cheese
- ¼ tsp fresh chopped rosemary
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- for the meat filling...
- 1 lb ground bison/buffalo (sub. beef or turkey if preferred)
- 1 cup chopped yellow onion
- 1 cu chopped carrots
- 3 garlic cloves (1 tbsp minced)
- ½ cup frozen peas
- ¼ cup red wine
- 1 tsp Worcestershire sauce
- ½ cup chicken broth
- 1½ tsp fresh thyme leaves
- 1½ tsp fresh sage leaves
- ¼ tsp salt
- 1 tbsp olive oil
- fresh rosemary sprigs, for garnish
- Preheat oven to 400 degrees
- Bring a large pot of water to a boil
- Peel potatoes and roughly chop
- Boil potatoes for about 15 minutes, until soft
- Strain liquid and then return potatoes back to the pot
- Add ghee, milk, Parmesan, rosemary, garlic, salt, and pepper
- Stir/mash until smooth and creamy- taste and adjust seasonings as desired
- Set aside while you prepare the remaining ingredients
- To make the meat stuffing, chop the onion and carrots and finely mince the garlic
- In a large oven-proof pan (I use cast iron), heat the olive oil over medium heat
- Add the onion, carrots, and garlic along with ¼ tsp salt
- Stir and let cook for about 5 minutes, then add the meat and chopped thyme and sage leaves, wine, Worcestire sauce, chicken broth, and peas
- Saute for about 5 minutes, uncovered
- Once the meat is no longer pink, taste and adjust seasonings as needed... remove from heat
- Scoop the potatoes over the meat, speading them evenly and smoothly over the top (optional, use a fork to make small peaks in the potatoes)
- Bake uncovered in the oven for about 20 minutes... then broil for the last few to brown the top, if desired
- To garnish, top with rosemary leaves
- Serve warm and enjoy!
Recipe by Honey Ghee and Me at https://www.honeygheeandme.com/2013/11/bison-shepherds-pie/
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