Recipe by Chef Michael Williams
Bison Shepherd’s Pie
- Prep time 30 mins
- Cook time 1 hour
- Ready in 1 hour 30 mins
By adding parsnip and cauliflower to the mash of the shepherd’s pie we really bump up the nutritional profile. The other thing, grass-fed Island Bison is the other sub in from the traditional version.
- Steam the parsnip, potato and cauliflower all together until soft. Once cooked, remove the steamer from the pot so the moisture on the veggies evaporates.
- Transfer to a mixing bowl and mash with the butter, salt and pepper and set aside for the moment.
- Now fire up a large fry pan on medium high heat. Add your oil and then the onion, garlic and Serrano pepper. Sauté stirring occasionally until everything begins to brown.
- It is now time for the ground bison. Add it in stages so you do not zap the heat from the pan. Start with a third and let the pan regain its heat, then another third and once the pan is sizzling again add the rest.
- Cook until the ground is just barely cooked, season with salt, pepper and the molasses and then transfer to an appropriate sized casserole dish.
- Top with the mash and then bake in a 375º F oven until lightly browned.
- Serve immediately.
If you find the bison a little pricy, look for the Island Pastures ground beef and a nutritious sub.
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