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Bison Shepherd’s Pie

November 11, 2013 by Natalie

I love when health and comfort go hand in hand.

shep'spie!
I’ve been so into bison lately.  Which is crazy ’cause I wasn’t a meat-eater as a kid.  I had nothing against it, it just wasn’t something I craved.  That’s all changed.  I’ve suddenly become a huge bison fan.  It’s good stuff, turns out. 😉

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This is a super easy recipe that brings so much comfort.  I can see why shepherd’s pie is something people have relied on for years… it’s hearty, it’s healthy, it’s simple, and it’s made from the most basic foods.  (Well minus the bison possibly- if you can’t find it, feel free to use beef or turkey.)  It’s basically just mashed potatoes atop meat and veggies.  What’s not to like about that?

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Play with this as you want… you can add more veggies, or omit any you don’t like.  It’s one of those dishes you can’t really mess up.  I have made this three times in the last few weeks and have loved every one!
 
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serve 4-6

INGREDIENTS

for the potato topping…

3 Russet or large yellow potatoes (about 5 cups peeled and chopped)

1 tbsp ghee (or butter)

1/2 cup milk (I use whole 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 the meat filling…

1 lb ground bison (sub. beef or turkey if preferred)

1 cup chopped yellow onion

1 cup chopped carrots

3 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 (look for a clean one)

1/2 cup chicken broth

1 1/2 tsp fresh thyme leaves

1 1/2 tsp fresh sage leaves

1/4 tsp salt

1 tbsp olive oil

fresh rosemary sprigs, for garnish

.

*you’ll need a large oven-safe pan… cast-iron works great

**you can make this with sweet potatoes or yams if preferred too!

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DIRECTIONS

Preheat oven to 400 degrees

Begin by bringing a large pot of lightly salted water to a boil

Peel potatoes and roughly chop

Boil for about 15 minutes, until soft

Strain liquid

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 Add the potatoes back to the (empty) pot

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Add the ghee, milk, parmesan, rosemary, garlic, salt, and pepper

Stir/mash until smooth and creamy

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Taste and adjust seasonings as desired

Let sit while you prepare the remaining ingredients

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To make the meat stuffing…

Chop the onion, carrots, and minced garlic

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In a large oven-safe pan (I used cast iron), heat olive oil over medium heat and

add onion, carrots, and garlic along with 1/4 tsp salt

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Stir and let cook for about five minutes

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Add meat- stir to break it up

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Finely chop the thyme leaves and sage

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Add the herbs to the meat

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Add the wine, Worcestershire sauce, and chicken broth

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Add peas

Let it all cook for about 5 more minutes, still over medium heat, no lid

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Once the meat is no longer pink, taste and adjust seasonings as desired

Turn heat off (but keep that oven on!)
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Make sure the meat mixture is evenly mixed and spread along the bottom of the pan

Scoop the potatoes on top of the meat

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Using a large spoon, spread the potatoes over the meat until even and smooth

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This step is optional: using a fork, make small little pokes in the potato- this makes ‘golden peaks’ when cooked

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Place the pan in the oven, middle rack- uncovered, and bake for about 20 minutes

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To get a nice golden top, broil for the last few minutes

(the edges will turn a little brown from the liquid- if this bothers you, just make the edges

thicker with potato topping so the liquid doesn’t boil up as much when cooking)

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Top with rosemary if you wish

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Serve hot and enjoy!!

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Save Print
Bison Shepherd's Pie
Author: Honey, Ghee, & Me
Serves: 4-6
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees
  2. Bring a large pot of water to a boil
  3. Peel potatoes and roughly chop
  4. Boil potatoes for about 15 minutes, until soft
  5. Strain liquid and then return potatoes back to the pot
  6. Add ghee, milk, Parmesan, rosemary, garlic, salt, and pepper
  7. Stir/mash until smooth and creamy- taste and adjust seasonings as desired
  8. Set aside while you prepare the remaining ingredients
  9. To make the meat stuffing, chop the onion and carrots and finely mince the garlic
  10. In a large oven-proof pan (I use cast iron), heat the olive oil over medium heat
  11. Add the onion, carrots, and garlic along with ¼ tsp salt
  12. 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
  13. Saute for about 5 minutes, uncovered
  14. Once the meat is no longer pink, taste and adjust seasonings as needed... remove from heat
  15. 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)
  16. Bake uncovered in the oven for about 20 minutes... then broil for the last few to brown the top, if desired
  17. To garnish, top with rosemary leaves
  18. Serve warm and enjoy!
3.5.3226

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Filed Under: Beef, Pork, Bison, & Lamb, Comfort Food, Fall & Winter, Gluten Free, My Faves, Paleo & Primal, Recipes + More Tagged With: Autumn/Holiday, Gluten-free, Meat

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Reader Interactions

Comments

  1. jcordova0217@gmail.com'Jennifer @ The Sweet Plantain

    November 19, 2013 at 6:40 am

    Shepherd’s pie is my husband’s favorite meal – and your recipe looks delicious!

    • Natalie

      November 19, 2013 at 7:05 am

      Thank you!!

  2. sandramcnaughton7@gmail.com'Sandra McNaughton

    January 15, 2014 at 7:40 pm

    Hi. I’m really excited to try your recipes. Wondering if you have printer friendly versions? My printer would run out of ink printing all your wonderful pictures.

    • Natalie

      January 16, 2014 at 11:12 am

      Hi Sandra,
      Great question! I have been (slowly) going through my posts adding printable recipes to them… since you asked about this one, I just went ahead and added one at the bottom! Hope that helps!! I certainly wouldn’t want anyone to waste that much paper/ink haha 🙂
      Natalie

  3. in.the.flesh@gmail.com'Jennie Mae

    July 23, 2014 at 10:44 am

    I made this recipe a few weeks back and it was OUTSTANDING! I used a nice Cabernet and it paired perfectly with the bison. Also, the little fork details are adorable, and made mine look pretty enough to frame. Thank you for this recipe!

    • Natalie

      July 24, 2014 at 5:28 pm

      Oh YAY!! I love this news! Glad you liked 🙂

  4. bsldesigns@gmail.com'Brandon

    February 24, 2022 at 6:36 am

    I made a variation of this last night. Absolutely delicious. Thanks for the recipe!

    • Natalie

      March 24, 2022 at 11:42 am

      So happy to hear that!!!

Trackbacks

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