A hearty, savory shepherd’s pie made with ground Montana bison, vegetables, fresh herbs, red wine, and creamy Parmesan mashed potatoes.
Technically, shepherd’s pie is made with lamb, but I’m not much of a lamb fan! Since I use ground bison, this would actually be considered a cottage pie. But the beauty of making your own recipes is that you can call them whatever you want! ;)
Serves 6
Prep: 25 min
Cook: 60–70 min
INGREDIENT LIST
Meat Filling
Wet Ingredients
1 cup chicken or beef broth
½ cup red wine (optional)
2–3 tablespoons tomato paste
1½ tablespoons olive oil
1 tablespoon Worcestershire sauce
Dry Ingredients
- 1 tablespoon all-purpose flour
Fresh Produce
2 medium carrots, finely diced
1 medium yellow onion, finely chopped
4–6 cloves garlic, minced
1 cup frozen green peas
Meat
- 1 lb ground bison or beef
Seasonings
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1 teaspoon crushed red pepper flakes (optional)
1 bay leaf
Salt and black pepper, to taste
Parmesan Mashed Potatoes
Wet Ingredients
¾ cup whole milk
¼ cup butter, room temperature
Other
½ cup freshly grated Parmesan cheese, plus extra for topping
2 egg yolks
Fresh Produce
2 lbs Yukon Gold potatoes
1 clove garlic, smashed
Fresh chives, chopped (for garnish)
Seasonings
1 sprig fresh rosemary
1 sprig fresh thyme
Salt, to taste
PREPARATION
1. Prepare the Mashed Potatoes
Score the potatoes around their centers and place them in a large pot. Cover with cold water by approximately 1 inch and generously salt.
Bring to a boil, reduce heat, and simmer for 35–45 minutes, until fork-tender.
While the potatoes cook, gently warm the milk (I heat in the microwave for 15-20 seconds) with the smashed garlic, rosemary, and thyme. Remove the herbs and garlic before using!
Drain the potatoes. Once cool enough to handle, remove the skins if desired and mash until smooth.
Stir in the butter, warm infused milk, and Parmesan cheese.
Allow the potatoes to cool slightly before mixing in the egg yolks. Season with salt and set aside.
2. Prepare the Bison Filling
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the chopped onion and carrots. Season with salt, pepper, and red pepper flakes. Cook for 5–7 minutes until softened.
Push the vegetables to the sides of the skillet and add the remaining ½ tablespoon olive oil.
Add ground bison and cook until browned, breaking it apart with a wooden spoon. Bison is LEAN, so avoid overcooking.
Add minced garlic and cook for another 30 seconds.
Stir in tomato paste and cook for 2–3 minutes to deepen the flavor.
Sprinkle flour over the filling and stir continuously for 2 minutes… its going to get THICK!
Pour in red wine, if using, and simmer for 1–2 minutes to deglaze the skillet.
Add fresh rosemary and thyme, stirring for another minute.
Pour in broth and Worcestershire sauce. Add the bay leaf and bring to a gentle simmer.
Cook uncovered for 15–20 minutes until the sauce thickens. Add a splash of broth if needed.
Stir in the frozen peas during the final 3–5 minutes. Remove the bay leaf.
3. Assemble and Bake
Preheat oven to 400°F.
Spread the bison filling evenly into a greased 9x13-inch baking dish.
Spoon the mashed potatoes over the filling and spread evenly, sealing the edges.
Use a fork to create ridges across the potatoes for a crispy, golden topping.
Sprinkle with additional Parmesan cheese.
Bake uncovered for 20–25 minutes, until bubbling and golden brown.
For a crispier top, broil for 1–3 minutes, watching carefully.
Let rest for 10 minutes before serving. Garnish with freshly chopped chives.
Cheers!
