As we head into the cool months my bones ache for hearty & filling meals. This delicious Shepard's pie or cottage pie, is a wonderful and easy way to use up those potatoes you've had sitting around or make use of the new abundance of squash from market. I originally used ground turkey for this recipe, but I really like the lean flavor of the bison. Beef or lamb are also great choices. You can use whatever veggies you have on hand and this pie also makes great leftovers!
Bison Shepard's Pie
- 2 lbs potatoes (3-4 big ones)
- 1 acorn squash
- 5 tablespoons butter
- 3 onions, chopped
- 3 cloves garlic, minced
- 1 1/2 lbs ground bison
- 1 cups stock (veg, beef, etc, homemade is best)
- 2 cups chopped veggies such as carrots, squahs, peas, & mushrooms
- 1 teaspoon Worcestershire sauce
- Salt & pepper
Peel & quarter potatoes & squash and steam for about 15 minutes, or until tender. In a large bowl smash steamed potatoes & squash with butter. Set aside.
In a large cast iron skillet or oven safe pan, heat a table spoon of oil with a pad of butter. When the butter is done bubbling, the pan is hot enough. Sauté onions until translucent and add the carrots and mushrooms. Add ground bison and and cook until brown(about 5-10 minutes). Add a cup of stock and cook uncovered on low for 10 minutes. Add peas. Season to taste. Cover with prepared mashed veggies and cook at 400 degree until the mash is golden. Garnish with chives and enjoy!