Bison Shepherd's Pie
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
  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!
Recipe by Honey Ghee and Me at