Bison Shepherds Pie Recipes

Steps:

• 1. fry bacon to render fat. Remove bacon cool and crumble. Brown Bison in bacon grease. Drain on paper towels.
• 2. Add all chopped veggies to same pan and cook until slightly tender..adding a little butter if needed.
• 3. Add back the Bison and Bacon to veggies. Sprinkle flour over all and stir. Add chicken broth, crushed tomatoes, thyme, sage and Paprika and Pearl Onions. Cook over Med. heat 10 min. add wine and lower heat to a lower setting. Simmer 1 1/2 to 2 hrs.
• 4. Spoon into a 3qt. baking dish. Spread mashed potatoes evenly all over the top. Brush with beaten egg mixed with 1 tsp. water. Sprinkle Parmesan cheese all over the top.
• 5. Bake at 400 for 30-40 min. until crust is brown. Let rest 10 min. before serving So Wonderful, your men will love it!!

Steps:

• Preheat oven at 400 degrees F.
• Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
• Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

Steps:

• Preheat the oven to 375 degrees F.
• Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
• Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
• Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.

Steps:

• Preheat the oven to 350°F. In a large non-stick skillet heated over medium-high heat, brown the bison together with the onion and garlic until the meat is cooked fully. Transfer the skillet's contents into a large mixing bowl. Mix the peas, carrots, green beans, tomato soup and Worcestershire sauce into the bowl until the ingredients are evenly distributed. Spread the filling into a 9"x13" casserole dish. Cover the filling with the mashed potatoes. (If using the Ore-Rida suggestion, heat the potatoes per the directions on the carton to make them hot enough to be spreadable. Trust me!) Top the potatoes with a layer of cheddar cheese. Bake at 350°F for 20 to 25 minutes or until cheese is melted and the pie is bubbling very slightly. Cool for five minutes, then serve.