Bison Sheppard's Pie
Bison Sheppard’s Pie
Serves: 4 Time needed: 1 hour
Sheppard's pie was always one of my favorite recipes growing up and it's still a staple in our house today. You get everything you need in one dish plus it's easy to double up and freeze for another day when you need an easy meal!
5 Cups chopped potatoes
½ cup Butter
2 Tbsp milk
1lb ground bison
½ onion, diced
2 tsp minced garlic
1 can condensed tomato soup
Pinch Red pepper flakes
2 cups frozen vegetables (corn, beans, peas, carrots, etc.)
1 cup shredded cheese, fresh parmesan or sharp cheddar
Salt and Pepper
- Fill medium pot with water and bring to a boil. Add 2-3tsp salt and pealed, chopped potatoes. Lower to simmer and let boil for 10-15 minutes or until potatoes are tender.
- Strain out water, add butter, 1 tsp garlic and milk and mash until smooth.
- While potatoes are boiling, heat a medium dutch oven on stove top. Drizzle oil and add onion, ground bison, garlic, red pepper flake, salt and pepper. Break up with wooden spoon and cook until no longer pink. (See NOTE)
- Remove from heat. Add condensed tomato soup and mix.
- Layer frozen vegetables on top of meat
- Layer mashed potatoes on vegetables
- Top with grated cheese and chopped fresh parsley
- Cover and bake at 350°F for 30 minutes
- Uncover and broil another 5 minutes or until cheese is bubbling.
- Remove from oven, let sit for 5 minutes and serve.
- Serve with hot sauce or sweet and spicy sauce if desired!
NOTE: If you do not have a dutch oven cook meat in frying pan then add to casserole dish and layer as noted above. Cover with tin foil if you don’t have a lid for casserole dish.
*Double up this recipe and freeze one pie for later!*