BISON SHEPHERD’S PIE

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.

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