Taking advantage of a Groupon offer the BF bought several cuts of bison that included 2 lbs of ground meat. This was perfect for a Sunday of cooking Shepherd’s pie with plenty of leftovers for lunch during the week. With inspiration from this recipe from blog Slice of Feist, we seasoned the bison filling with thyme and tomato paste. The rest is how the BF makes his Shepherd’s pie normally with ground beef.
Secret ingredient, a can of cream of chicken.
- 1 lb ground bison
- 1 medium carrot diced
- 1 small onion diced
- 1/2 cup of frozen peas
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried thyme
- 3 cloves of garlic
- 4 tsp tomato paste
- 1 can of cream of chicken
- salt and pepper
- 4 medium potatoes
- 1 green onion
- 2 cloves of garlic
- 2 tbsp butter
- 1/3 cup of milk
- 1/4 cup grated parmesan cheese
- salt and pepper
- Dice the vegetables, add salt and pepper to the ground bison and mix.
- Heat up pan with half the butter and brown the bison until cooked then set aside. At this point you can drain the meat, I didn't because our bison was very lean.
- With the remaining butter and olive oil, cook the carrots and onions for about 10 minutes. Add in the thyme and garlic and cook for another minute.
- Add the cooked ground bison back into the pan along with the can of cream of chicken. At this point the filling will be very thick, add in up to 1/2 can of water as needed.
- Stir in the tomato paste and frozen peas.
- Pour the filling into your baking pan and set aside.
- Pre-heat the oven to 400 degrees F.
- Cut the potatoes into smaller cubes or slices and boil until soft.
- Start mashing and add in the chopped garlic, parmesan cheese, butter and milk as you continue to mash. Once the potatoes are creamy, stir in the green onions.
- Gently place scoops of the mashed potatoes onto the filling and spread into an even layer.
- Bake for 25 minutes.
Step by Step Photos – Filling
Assemble the ingredients
Dice carrots
Dice onions
Mix the salt and pepper into the ground bison
Brown the bison with 1/2 the butter and set aside
With the rest of the butter and olive oil, cook the carrots and onions until translucent, add the bison back in, stir in the rest of your filling ingredients and add water as needed
Pour filling into a baking pan and set aside
Assemble the potato topping ingredients
Cut the potatoes into smaller pieces
Chop the garlic and green onions
Once the potatoes are soft, begin to mash
Add garlic, grated parmesan and green onions to the potatoes and continue to mash
Add in milk and mash until creamy
Gently scoop the potatoes onto the filling and spread
Cover the entire surface with an even layer of potatoes
Bake in oven at 400 degrees F for 25 minutes
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