Bison Shepherd’s Pie

I love when health and comfort go hand in hand.

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. 😉

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?

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!
 

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

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

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

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

 Add the potatoes back to the (empty) pot

 Add

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

Stir/mash until smooth and creamy

Taste and adjust seasonings as desired

Let sit while you prepare the remaining ingredients

To make the meat stuffing…

Chop the onion, carrots, and minced garlic

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

Stir and let cook for about five minutes

Add meat- stir to break it up

Finely chop the thyme leaves and sage

Add the herbs to the meat

Add the wine, Worcestershire sauce, and chicken broth

Add peas

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

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

Turn 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

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

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

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)

Top with rosemary if you wish

Serve hot and enjoy!!