Shepherd’s Pie (Bison)

2 lbs ground bison
Olive oil
1 c onion diced
1 c carrots diced
1/4 c tiny frozen peas
1 c celery diced
1 1/2 c corn fresh or frozen
2 cloves garlic minced
salt and pepper to taste
1/2 t nutmeg
16 oz. bison or beef stock
1 bottle of Guinness draught stout
1 T Worcestershire sauce
4 T butter mixed with
4 T flour
2 lbs potatoes cooked and mashed

Cook the ground bison in frying pan with olive oil until brown. Add onion, carrots, celery, peas, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add bison or beef stock and Guinness, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into a large shallow baking pan and cool. The filling should be about 1 1/2 inches deep.

Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes evenly, brush the surface with the butter. Bake at 325 F for 35-40 minutes.

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