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.
1 hour 30 mins
1 /4 of a recipe
SERVINGS PER RECIPE
If you find the bison a little pricy, look for the Island Pastures ground beef and a nutritious sub.