Shepherd's Pie with Bison

I think I have mentioned before how I try to avoid most meat products in our kitchen. Well, I took a turn to the dark side (haha) and splurged on some grass-fed bison from Whole Foods. It's not something I enjoy cooking but don't mind eating occasionally. Since this past week was St. Patrick's Day, and since my husband is a proud Scotsman, I decided to make one of his favorite dishes, Shepherd's Pie. We usually prefer this as a meatless dish, so definitely not your typical Scottish/Irish recipe but very healthy. I WARN you- if you are looking for the real thing, then turn away. Remember who's blog you are reading, a Health Promotion Specialist who is obsessed with her vegetables.

Shepherd's Pie with Bison and LOTS of Veggies!

1 lb. ground bison
2 lbs. Yukon gold potatoes, peeled
1 tsp butter
milk

1 small onion, diced
1/2 cup broccoli, chopped
1 cup carrots, chopped
1/2 cup corn
1 cup frozen peas
1/2 cup button mushrooms, diced
2 tbsp tomato paste
2 cups vegetable broth
1 tsp worchestershire sauce
2 tbsp flour
1/2 tsp oregano
1/2 tsp rosemary
1 tsp salt
1/2 tsp pepper (or to taste)
1/2 tsp paprika

Heat oven to 350 degrees.
In a large skillet brown the bison until cooked thoroughly. Remove from skillet and let cool on plate. You can us a paper towel to absorb some of the fat. Peel potatoes and cook until tender, then mash with 1 tsp of butter, 1 tsp salt and enough milk to keep moist. In the same skillet, add 1 tbsp of olive oil and saute onion until tender. Add carrots and broccoli and cook for about 5 minutes. Pour broth and remaining veggies and let simmer for 10 minutes. Add flour worchestershire sauce and tomato paste, whisk until broth thickens. Mix in seasonings.





Stir bison into veggie mixture and pour into baking dish. I like to use my round quiche dish. Spread mashed potatoes over mixture and sprinkle with paprika. Bake for 25-30 minutes-until potatoes get slightly brown.