Bison Shepherd’s Pie
Topped with a jalapeno cheddar potato mash and baked to perfection in a cast-iron skillet, this shepherd’s pie is packed full of bison – making it more fitting for a roaming cowboy than an actual shepherd.
Bison is a great filling for shepherd’s pie because it is low in fat and high in protein, making it a filling dinner that comes together quickly. Plus, it’s one of the few dinners where the leftovers are even better the next day.
Jalapeño Cheddar Shepherd's Pie
Ingredients
For Filling
- 1 lb Lone Peak Ground Bison
- 1 tablespoon olive oil
- 1 cup onion - chopped
- 1/2 cup red & orange bell peppers - diced
- 1/2 cup poblano pepper - diced
- 2 tablespoons garlic - minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1 tablespoon fresh thyme
- 1 sprig fresh rosemary + more for garnish
- 1 cup frozen corn
- 1 cup frozen peas and carrots
- 1 teaspoon salt
- 1 teaspoon pepper
For Topping:
- 3 russet potatoes - peeled & chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons butter
- 2-4 tablespoons milk - as needed
- 1/4 cup chives - chopped
- 1/4 cup jalapeño - chopped
- 1 cup cheddar cheese - shredded
- 1 egg
Instructions
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Bring a pot of water to a rolling boil and add the peeled and chopped potatoes. Simmer for 30-40 minutes or until the potatoes are fork-tender. Drain and cool slightly while making the bison filling.
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In a cast-iron skillet over high heat, add the olive oil and onions and saute until the onions are just tender, about 5 minutes. Then stir in the bell pepper and poblano. Continue to saute for another 5-8 minutes, until the onion is just starting to brown.
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Stir in the garlic and saute until fragrant. Then add in the ground bison. Stir and break up the bison until it is evenly browned throughout.
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Next add in the Worcestershire, cumin, chili powder and cinnamon. Stir in the thyme, rosemary, salt and pepper. Reduce the heat and stir in the frozen corn, peas and carrots. Season with salt and pepper, to taste. Remove the bison mix from the heat and allow to cool slightly while finishing the potatoes.
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While the bison mixture cools, mash the potatoes. Stir in butter and milk until the potatos reach a smooth consistency. Season with salt and pepper, to taste. Then stir in the egg, chives, jalapeno, and cheddar cheese.
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Spread the potatoes in a thick, even layer over the bison meat mixture. Place the skillet in the oven and bake for 15-20 minutes or until the potato topping has set. Then finish off the topping by broiling for an additional 5-10 minutes or until the top is golden browned.
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Cool for 20 minutes prior to serving for best results. Garnish with the remaining sprig of rosemary. Store leftovers in an airtight container for up to four days. Enjoy!
Recipe Notes
NOTE: Swap out homemade mashed potatoes for a pre-cooked variety from your local grocery store – just stir in the egg, cheese, chives, and jalapeno to enhance the flavor before topping your shepherd’s pie.
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