Best 3 Bison Shepherds Pie Recipes

**Bison Shepherd’s Pie: A Culinary Journey of Bold Flavors and Comforting Textures**

Embark on a culinary adventure with Bison Shepherd's Pie, a dish that harmonizes the robust flavors of bison with the comforting embrace of a classic shepherd's pie. This hearty casserole boasts layers of savory bison mince, tender vegetables, and a golden-brown mashed potato topping, promising a symphony of flavors and textures in every bite. Discover the secrets behind this delectable dish and explore variations to suit diverse dietary preferences and culinary inclinations.

**Recipe Variations:**

1. **Traditional Shepherd's Pie:** Experience the classic rendition of Shepherd's Pie, featuring succulent lamb mince enveloped in a rich gravy, topped with creamy mashed potatoes, and finished with a sprinkling of herbs.
2. **Vegetarian Shepherd's Pie:** Indulge in a meatless marvel with Vegetarian Shepherd's Pie. A medley of roasted vegetables, such as carrots, peas, and mushrooms, takes center stage, harmonizing with a flavorful gravy and topped with a golden-brown mashed potato crust.
3. **Vegan Shepherd's Pie:** Embrace a plant-based delight with Vegan Shepherd's Pie. Lentils and mushrooms form the hearty base, simmered in a savory gravy, and topped with a fluffy mashed potato topping. This recipe caters to those seeking a compassionate and delicious meal.
4. **Sweet Potato Shepherd's Pie:** Revel in a vibrant twist with Sweet Potato Shepherd's Pie. Layers of seasoned bison mince, tender vegetables, and a luscious sweet potato topping create a captivating balance of sweet and savory flavors.

These variations provide an array of options to satisfy various taste preferences and dietary restrictions. Shepherd's Pie stands as a versatile dish that welcomes experimentation and creativity, making it a timeless favorite in culinary traditions worldwide.

Here are our top 3 tried and tested recipes!

BISON SHEPHERDS PIE

Bison Shepherds Pie image

I had never eaten bison before making this dish... What a nice surprise! This recipe is hearty and robust, and my husband has deemed it the best shepherds pie he's ever had.

Provided by carol shipley

Categories Savory Pies

Time 2h20m

Number Of Ingredients 17

Ingredients

3 lb ground bison
2 large parsnips sliced
3 medium turnips, chopped
1 small jar(s) pearl onions
1 large carrot, sliced
1 large celery stalk sliced
1 3/4 can(s) chicken broth, low salt
1 c tomatoes, crushed
2 tsp fresh thyme
1 tsp chopped fresh sage
1/2 lb bacon
1/3 c all purpose flour
1 Tbsp sweet paprika
2 c dry red wine
6 c mashed potatoes
2 c parmesan cheese
1 egg

Steps:

1. fry bacon to render fat. Remove bacon cool and crumble. Brown Bison in bacon grease. Drain on paper towels.
2. Add all chopped veggies to same pan and cook until slightly tender..adding a little butter if needed.
3. Add back the Bison and Bacon to veggies. Sprinkle flour over all and stir. Add chicken broth, crushed tomatoes, thyme, sage and Paprika and Pearl Onions. Cook over Med. heat 10 min. add wine and lower heat to a lower setting. Simmer 1 1/2 to 2 hrs.
4. Spoon into a 3qt. baking dish. Spread mashed potatoes evenly all over the top. Brush with beaten egg mixed with 1 tsp. water. Sprinkle Parmesan cheese all over the top.
5. Bake at 400 for 30-40 min. until crust is brown. Let rest 10 min. before serving So Wonderful, your men will love it!!

BISON AND RED WINE SHEPHERD'S PIE

Bison and Red Wine Shepherd's Pie image

Provided by Bruce Aidells

Categories Milk/Cream Herb Onion Potato High Fiber Father's Day Dinner Buffalo Parsnip Turnip Red Wine Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 33

Ingredients

Filling:
1/3 cup all purpose flour
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 1/2 pounds bison or beef short ribs or 2 1/2 pounds boneless chuck, cut into 2-inch cubes
1/3 pound rindless slab bacon, cut crosswise into 1/2-inch-thick slices
2 tablespoons (or more) olive oil
1 cup chopped onion
1/2 cup peeled chopped carrot
1/2 cup chopped celery
3 garlic cloves, chopped
2 cups dry red wine (such as Syrah)
2 2/3 cups low-salt chicken broth
1 cup canned crushed tomatoes
2 bay leaves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
10 ounces pearl onions
1 1/2 cups 3/4-inch cubes peeled parsnips
12 baby turnips, trimmed, peeled
Mashed-potato crust:
2 to 2 1/4 pounds russet potatoes, peeled, quartered
3/4 cup whole milk
1/2 cup (1 stick) unsalted butter
1/3 cup heavy whipping cream
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, beaten to blend
Garnish:
1 large egg
1 tablespoon water
1 cup finely grated Parmesan cheese

Steps:

For filling:
Whisk first 4 ingredients in large bowl. Add bison; toss. Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels. Add 2 tablespoons oil to pot; increase heat to medium-high. Working in batches, cook bison until browned, adding more oil by tablespoonfuls as needed. Return to same bowl. Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any browned bits. Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours).
Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes. Transfer to bowl of ice water; trim and peel.
Transfer bison to rimmed baking sheet. Cut meat off bones; cut meat into 3/4-inch cubes. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.
For mashed-potato crust:
Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. Drain. Heat milk, butter, and cream in medium saucepan until almost boiling. Rice potatoes into large mixing bowl; add milk mixture, 1 teaspoon coarse salt, and 1/2 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.
Preheat oven to 400°F. Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.
For garnish:
Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Bake pie until top is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled). Let rest 10 minutes.
What to drink:
Try a full-bodied red, like the 2007 Auguste Bessac Crozes-Hermitage (France, $20), with the shepherd's pie.

BISON AND RED WINE SHEPHERD'S PIE

Bison and Red Wine Shepherd's Pie image

Make and share this Bison and Red Wine Shepherd's Pie recipe from Food.com.

Provided by Queen Dana

Categories Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 29

Ingredients

1/3 cup all-purpose flour
1 tablespoon sweet Hungarian paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh ground black pepper
3 1/2 lbs bison beef short ribs (or 2 1/2 pounds boneless chuck)
1/3 lb rindless thick slab bacon, cut crosswise into 1/2-inch-thick slices
2 tablespoons olive oil (may need more)
1 cup chopped onion
1/2 cup peeled chopped carrot
1/2 cup chopped celery
3 garlic cloves, chopped
2 cups dry red wine (such as Syrah)
2 2/3 cups low sodium chicken broth
1 cup canned crushed tomatoes
2 bay leaves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
10 ounces white pearl onions
1 1/2 cups parsnips, 3/4-inch cubes peeled
2 -2 1/4 lbs russet potatoes, peeled, quartered
3/4 cup whole milk
1/2 cup unsalted butter
1/3 cup heavy whipping cream
1 teaspoon coarse kosher salt
1/2 teaspoon fresh ground black pepper
1 large egg, beaten to blend
1 large egg
1 tablespoon water
1 cup finely grated parmesan cheese

Steps:

For filling:.
Whisk first 4 ingredients in large bowl. Add bison; toss. Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels. Add 2 tablespoons oil to pot; increase heat to medium-high. Working in batches, cook bison until browned, adding more oil by tablespoonfuls as needed. Return to same bowl. Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any browned bits. Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours).
Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes. Transfer to bowl of ice water; trim and peel.
Transfer bison to rimmed baking sheet. Cut meat off bones; cut meat into 3/4-inch cubes. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.
For mashed-potato crust:.
Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. Drain. Heat milk, butter, and cream in medium saucepan until almost boiling. Rice potatoes into large mixing bowl; add milk mixture, 1 teaspoon coarse salt, and 1/2 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.
Preheat oven to 400°F Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.
For garnish:.
Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Bake pie until top is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled). Let rest 10 minutes.

Nutrition Facts : Calories 1770.5, Fat 140.5, SaturatedFat 63.2, Cholesterol 356.7, Sodium 1430.9, Carbohydrate 53.6, Fiber 7.5, Sugar 9.1, Protein 58.6

Tips:

Use lean ground bison: Bison is a leaner meat than beef, so it's important to use a lean ground bison for this recipe. This will help to keep the dish from becoming too greasy.
Don't overcook the bison: Bison is a tender meat, so it's important to not overcook it. Otherwise, it will become tough and dry.
Use a variety of vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onions, and peas. You can also add other vegetables that you like, such as bell peppers, mushrooms, or zucchini.
Use a good quality beef broth: The beef broth is an important ingredient in this recipe, so it's important to use a good quality broth. Look for a broth that is made with real beef bones and vegetables.
Season the dish well: This recipe calls for a variety of seasonings, including salt, pepper, garlic powder, and onion powder. You can also add other seasonings that you like, such as chili powder, cumin, or smoked paprika.
Let the dish rest before serving: Once the dish is cooked, let it rest for 10-15 minutes before serving. This will help the flavors to meld together and the dish will be easier to serve.

Conclusion:

Bison Shepherd's Pie is a delicious and hearty dish that is perfect for a cold winter night. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful meal, give Bison Shepherd's Pie a try.