Bison Shepherd’s Pie

READY IN 90 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.

Ingredients

1 large parsnip
1 large Yukon gold potato
½ head of cauliflower
2 tablespoons butter
½ teaspoon sea salt or Himalayan salt
½ teaspoon fresh ground pepper
2 tablespoons coconut or grape seed oil
1 small onion (diced)
4 cloves garlic (sliced)
1 serrano pepper (seeds and veins removed)
450 g ground bison
1 teaspoon sea salt or Himalayan salt
½ teaspoon ground pepper
2 tablespoons organic molasses

Directions

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.

PREP 30 mins
COOK 60 mins
READY IN 90 mins