This bison shepherd’s pie layers a savory meat and vegetable filling under creamy mashed sweet potatoes for a hearty family dinner.
A QUICK NOTE
Yellow-flesh sweet potatoes make the topping especially creamy. For extra browning, drag a fork across the potatoes to create peaks, then broil briefly at the end while watching closely.
INGREDIENTS
FOR THE SWEET POTATO TOPPING
3 large sweet potatoes, preferably yellow-flesh (about 5 cups chopped)
1 tablespoon butter
½ cup milk of choice
1 tablespoon grated Parmesan cheese
¼ teaspoon chopped fresh rosemary
¼ teaspoon garlic powder
¼ teaspoon black pepper
Salt, to taste
FOR THE BISON FILLING
1 pound ground bison
1 cup chopped yellow onion
1 cup chopped carrots
3 garlic cloves, minced (about 1 tablespoon)
½ cup frozen peas
¼ cup red wine
1 teaspoon Worcestershire sauce
½ cup chicken broth
1½ teaspoons fresh thyme leaves
1½ teaspoons fresh sage leaves
¼ teaspoon salt
1 tablespoon olive oil
Fresh rosemary, for garnish, optional
DIRECTIONS
1. Preheat the oven to 400°F.
2. Peel and roughly chop the sweet potatoes. Add them to a large pot of boiling water and cook until fork-tender, about 15 minutes. Drain well and return them to the pot.
3. Add the butter, milk, Parmesan, rosemary, garlic powder, black pepper, and salt to taste. Mash until smooth and creamy, then set aside.
4. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion, carrots, garlic, and ¼ teaspoon salt. Cook, stirring occasionally, for about 5 minutes.
5. Add the ground bison, thyme, sage, red wine, Worcestershire sauce, chicken broth, and peas. Cook uncovered, breaking the meat into crumbles, until the bison is fully cooked and no longer pink, about 5 minutes. Taste and adjust the seasoning as needed. If your skillet is not oven-safe, transfer the filling to a casserole dish.
6. Spoon the mashed sweet potatoes over the filling and spread them into an even layer. Use a fork to create small peaks, if desired.
7. Bake uncovered for about 20 minutes. Broil briefly at the end for additional browning, if desired.
8. Garnish with fresh rosemary and serve warm.
