Bison Shepherd’s Pie #glutenfree

Bison Shepherd’s Pie

You know I love meat and potatoes!  And Shepherd’s pie is one of our favorite comfort food dishes.  And although I like it with lamb, beef or ground turkey – I absolutely love it with bison!  Have you tried it with ground bison yet?

And I like lots of fluffy mashed potatoes on top.  Over the years, I’ve made the mashed potatoes several different ways.  Usually boiled Russet, Yukon gold or red potatoes.  Originally, we add a little ghee and whip them in the stand mixer with some of the boiling water.  But lately, I’ve been adding a little ghee, coconut milk creamer and grated Parmesan cheese, too.  And a pinch of white pepper takes it to another level.  In some versions, you could add the cheese on top instead of to the mashed potatoes.  It’s all good!

As the weather cools off and you are looking for hearty fall dishes and maybe want to change up an old favorite, try out this version of Bison Shepherd’s Pie.  Yum! Yum!

To keep it clean as possible we buy all organic vegetables.  Bison is a lean red meat similar to ground beef, but contains much less fat.  Some of the condiments like hot sauce and Worcestershire sauce aren’t organic but I do buy the gluten free brands.  Our spices are gluten free and organic as well as the tomato paste (which comes from a jar to avoid BPA in cans).  Beef broth is organic and gluten free.  The ghee and coconut milk creamer are casein free.  I do use Parmesan cheese because my body seems to tolerate it, but that is totally optional and not necessary for the recipe.  For the salt I like to blend iodized salt and pink Himalayan salt together.

Bison Shepherd’s Pie #glutenfree
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Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 2 cloves garlic, minced
  • 1 lb ground bison
  • 1 tbsp tomato paste
  • 1 cup beef broth (plus more if needed)
  • 1 tbsp Worcestershire sauce
  • 1 tsp steak seasoning
  • 1 cup frozen green peas
  • Dash of hot sauce
  • Salt
  • White pepper
  • About 2-3 cups mashed potatoes

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a 3.5-quart Dutch oven or large skillet, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic and a little salt. Sauté for about 10 minutes and the vegetables are tender.
  3. Increase the heat to medium high and add the ground bison and tomato paste. Cook until the bison has browned, about 7-10 minutes.
  4. Add the beef broth, Worcestershire sauce and steak seasoning. Lower the heat and simmer for about 5 more minutes. Add a pinch of salt, dash of hot sauce and the peas. If needed, add a little more beef broth here, too. Cook for 1-2 minutes before transferring to a small baking dish.
  5. Meanwhile, make the mashed potatoes. Peel the potatoes and cut into quarters (about 3-4 large Russets, 5-6 medium Yukon gold, or 6-7 red potatoes). Boil in a pot of salted filtered water. Drain the potatoes and mash with the ghee and a little boiling water, as well as salt and white pepper to taste. You could also add a little coconut milk creamer to make them creamier. And perhaps some grated Parmesan cheese.
  6. Spread the mashed potatoes on top of the meat mixture. Bake in the oven uncovered for about 20 minutes.
  7. Let sit for about 5 minutes before serving.
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http://theweeklymenubook.com/2017/09/15/bison-shepherds-pie-glutenfree/

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Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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