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Bison Shepherd's Pie Recipe

British · Main course · 65 min total

A hearty and flavorful twist on the classic comfort dish, using lean bison meat for a rich, earthy filling topped with creamy mashed potatoes.

Ingredients

• 1 lb ground bison
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup frozen peas
• salt and pepper to taste
• 4 cups mashed potatoes (about 2 lbs potatoes, boiled and mashed with butter and milk)

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium-high heat. Add bison and cook until browned, breaking up meat, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, thyme, rosemary, and cooked bison. Bring to a simmer and cook until slightly thickened, about 10 minutes.
5. Stir in frozen peas and season with salt and pepper to taste. Transfer mixture to a 9x13 inch baking dish.
6. Spread mashed potatoes evenly over the meat filling. Use a fork to create ridges on top.
7. Bake for 20-25 minutes until filling is bubbly and potatoes are golden. Let rest 5 minutes before serving.

Tips

• Make mashed potatoes ahead of time for quicker assembly.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.
• Substitute bison with ground beef or lamb if desired.

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