September 10, 2024

Shepherd's Pie

Ingredients:

  • 2 TBLS Olive Oil (plus additional for topping for the potatoes)
  • 2 lbs Ground Bison or Ground Beef
  • 1 Medium Onion, minced
  • 3 Carrots, peeled and minced
  • 3 Stalks of Celery, washed and minced
  • 1 Cup of Beef Broth
  • 2 Cups of Water
  • 2 TBLS Fresh Thyme or 1 tsp Dried Thyme
  • 1 tsp Kosher Salt
  • 1/2 tsp Fresh Ground Pepper
  • 1 TBLS All Purpose Flour
  • 1 Cup of Frozen Peas

Directions:

  1. Preheat the oven to 375º.
  2. Heat 2 tablespoons of olive oil, add the 2 pounds of ground bison to the pan, break it into rough chunks and let it sear. Let the pieces really brown and resist the urge to push it around the pan too frequently.
  3. Once everything is brown but not necessarily cooked through, remove the bison from the pan and add chopped onions, chopped carrots, and chopped celery to the pan with the brown bits of meat still in it.
  4. Cook the vegetables until they’re tender, add the bison meat back to the pan, and add the broth, water, frozen peas, thyme and salt. Stir until everything is fully mixed and simmer this mixture for 5 minutes and remove from the heat.
  5. Take four large russet potatoes, and peel them or square them off, slice as thin as you can. If you have a mandolin, this is a great place to use it. You should slice them perpendicular to the length of the potato, so the slices are small ovals, not large ovals.
  6. Lay the potatoes on top of the meat and liquid mixture – which is hopefully slightly cooled at this point – in a circular pattern, just make them all fit, but it should look like a tiled roof. Sprinkle a little bit more olive oil on top of the potatoes.
  7. Bake at 375 for an hour and serve after letting rest for at least an hour.
Written by Steph Gambill