Bison Sheppard's Pie

I love Sheppard's Pie, but usually it's very high in calories. But this one, though probably still higher in calories, it's on the lean side because of the Bison.

Bison Sheppard's Pie
1 lb. Bison ground
6 medium potatoes boiled and mashed, I left the peel on.
4 medium carrots thinly sliced
1 cup frozen peas
1 medium onion diced
2 cloves garlic diced
1 cup red wine
1 cup chicken broth
1 tbsp. flour
4-6 slices provolone
1/4 cup shredded parmesan
1 egg
1 tsp Black pepper
1/2 tsp sea salt
1 tsp ground thyme (or fresh is even better)
1 tsp crushed chili (or more to taste)
2 tbsp butter
1 tbsp olive oil

Heat oven to 400 degrees. Using a large frying pan or sauce pan, add olive oil, warm, then saute the carrots until tender. Add onions and garlic, stir and simmer for a few moments. Add bison stir and cook until browned and almost done. Add spices, broth, wine, flour, and peas. Simmer until thickened. Spoon into oven bake ware. Lay the provolone cheese on top. Then spoon and spread mashed potatoes over the top. Whip the egg and brush over the potatoes. Sprinkle the parmasan cheese on the top. Bake in the oven for 20 minutes or until potatoes is golden brown.


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