Another food blogger requested my recipe for bison shepherds pie and since I have written it up for him here it is.
I basically made up this recipe after having a ground beef or maybe it was ground lamb shepherds pie at a pot luck. So, play with it for your own taste.
Bison Shepherds Pie
1 lb ground bison
1 tablespoon olive oil (approximately)
4 large carrots
3 large russet potatoes
2-3 tablespoons butter (Reserve a teaspoon for the top of potatoes.)
1/4 cup grated cheddar cheese (Additional 2 tablespoons for sprinkling on top of potatoes.)
herbs de Provence 2 or 3 teaspoons (to taste)
salt (to taste) don’t skimp
pepper (to taste)
Saute chopped onion in olive oil.
Hand mix herbs de Provence, tsp. salt, and healthy pinch pepper into ground bison.
Add bison to sauteed onions. Saute ground bison til browned. Taste to determine spices are to your liking. The herbs de Provence in the meat really add a flavor dimension to this dish.
Wash, peel, and chop carrots and potatoes into medium size chucks.
In separate pots, boil carrots and potatoes in salted water.
Mash boiled carrots and potatoes separately. I use my mother’s old fashioned potato masher. Add salt and pepper to taste.
While mashing the potatoes, add about two tablespoons butter and a 1/4 cup cheddar cheese. Again it’s to your taste, just don’t overpower the potatoes with cheese.
This is a very simple dish and salt really brings out a lot of the individual flavors of the vegetables and meat.
Pre-heat oven to 350 degrees. Bake for 45 minutes to 1 hour or til the top is browned and a little crispy.
Layer ingredients in a 2 inch deep ceramic pie dish: (It doesn’t have to be ceramic)
meat on the bottom
grated cheddar top of potatoes
tab of butter in center top
I use a 2 inch deep Emile Henry pie dish from Williams Sonoma but any deep ceramic pie dish will work. Or any shape ceramic dish just deep enough to handle the layering.
I paid $7.99 for a pound of bison at Whole Foods. I also paid $10.99 a pound at a supermarket chain in Massachusetts. So that’s worth shopping around for.