Bison Shepherd's Pie
This Bison Shepherd's Pie is made with a handful of clean ingredients like ground bison, Yukon gold potatoes, and savory herbs, making it gluten-free, Whole30, and Paleo-friendly.
EQUIPMENT NEEDED
- sauté pan
- pot
- cast iron skillet or baking dish
Ingredients
Pie Filling
- 1 lbs ground bison
- ½ cup diced onion
- ½ cup frozen peas and carrots
- 2 cloves minced garlic
- 1 tablespoon coconut aminos
- 2 teaspoon tomato paste
- 2 teaspoons ghee
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon pepper
Mashed Potatoes
- 1 pound potatoes
- ½ cup unsweetened nut milk
- 1 teaspoon ghee
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat ghee or oil in a pan on medium heat then dice the onion and mince the garlic.
- Add the diced onion to the pan and sauté for 3-4 minutes or until translucent.
- Once the onions are translucent, add the minced garlic and sauté for 2 minutes.
- Add the ground bison to the onions and garlic and brown for 8-10 minutes.
- While the bison is cooking, dice the potatoes and add them to a pot with boiling water and let boil till tender (about 8 minutes).
- To the bison, add the frozen peas and carrots and sauté for 2-3 minutes.
- Next, add the tomato paste to the bison, stir well, and cook for 1 minute.
- Add the coconut aminos, thyme, rosemary, salt, and pepper. Let cook on low while you finish the potatoes.
- Preheat the oven to 400°F.
- Drain the cooked potatoes and return them to the pot on the stove on low heat.
- Add the ghee, dairy free milk, salt, and pepper to the potatoes and mash them using a fork, potato masher, handheld mixer, or immersion blender.
- To an oiled cast iron skillet or 9x9 pan, add the bison mixture in an even layer then cover the bison with the mashed potatoes using a spoon or spatula to evenly spread the potatoes over the bison completely.
- Bake at 400°F for 30 minutes. Optional- turn the oven to broil once the shepherd's pie is cooked and broil it for 5 minutes till the potatoes are golden brown. Make sure to keep an eye on it so it doesn't burn.
Notes
Substitutions
Ground Bison- You can substitute ground beef, ground turkey, ground lamb, or ground pork for the ground bison in this recipe. Really any ground meat will work!
Potatoes- You can use russet potatoes, Yukon gold potatoes, or red potatoes. You can also use sweet potatoes if you want a mashed sweet potato topping.
Dried Thyme and rosemary- If you happen to have fresh thyme or fresh rosemary on hand then you can use that instead of dried. If you use fresh herbs, I would use a tablespoon of each herb.
Coconut aminos- If you don't have coconut aminos then you can use Worcestershire sauce. Using Worcestershire sauce will make this recipe no longer Whole30 or Paleo-friendly.
Tomato paste- You can use tomato sauce if you don't have tomato paste. Use 1.5 tablespoons of tomato sauce in place of the tomato paste.
Ghee- You can use avocado oil or olive oil in place of the ghee to saute the onion and the cloves of garlic.
Dairy free milk- You can use whatever kind of dairy free milk you like. If you are wanting to keep this recipe Whole30 or Paleo then stick with almond milk, coconut milk, or cashew milk. You can also use chicken broth or beef broth in place of the milk if you like.
Storing and reheating
You can store this gluten free shepherd's pie in an airtight container in the refrigerator for up to 5 days.
You can reheat this in the microwave for 45 seconds to 1.5 minutes depending on how big the serving is that you are reheating.
Nutrition
Calories: 404kcalCarbohydrates: 26gProtein: 25gFat: 22gSaturated Fat: 10gCholesterol: 89mgSodium: 799mgPotassium: 934mgFiber: 4gSugar: 2gVitamin A: 1724IUVitamin C: 27mgCalcium: 84mgIron: 5mg
*nutrition information is an approximate
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