Peppery Bison Shepherds Pie

I was feeling a little sloth-like this morning and I think it’s because of the time change and allergy season.  This is my most in-favorite time of year for sure.  I can’t wait for Spring here so I can get busy planting a garden again.   I would love to be able to say I had a productive day yesterday but….I sat and watched a baby hummingbird feeding from the sage bush and caught up on the latest episode of Worst Celebrity Cooks which made me hungry so I finally removed myself from bed at 8:00.  Once I was vertical and had taken my vitamins everything got better and by 2:00 dinner had already been made – a version of shepherds pie but made with bison and spicy peppers.

  • 1 lb. ground bison
  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 poblano pepper, chopped
  • 1 jalapeno pepper, chopped
  • 1/3 cup white onion, chopped
  • 4 cloves garlic, minced
  • 1 (10 oz.) can tomatoes and green chilies
  • 1 cup cooked frozen vegetables (peas, carrots, corn-I removed most of the green beans)
  • 1 Tablespoon fresh cilantro
  • 1/2-1 teaspoon cumin (we like a lot)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon thyme
  • 1/2 cup beef broth
  • 1-2 teaspoons cornstarch
  • Salt and Pepper
  • 2 cup creamy mashed potatoes
  • shredded cheese
  • 1 frozen pie crust, baked

Bake the pie crust according to package directions.

Brown the ground bison in butter.  Drain.  Wipe out the skillet and saute the onion, peppers and garlic until tender.  Stir in the can of tomatoes/green chilies, cooked frozen vegetables, bison and spices.  Reduce heat to low and simmer for 10-15 minutes (add a little broth or water if necessary).  Combine the beef broth and cornstarch and stir until smooth.  Add to bison mixture and stir until thickened.  Spoon into baked pie crust and top with scoops of creamy mashed potatoes.  Press an indention into each scoop and fill with cheese.  Heat in microwave or oven to melt cheese. Sprinkle with green onions.




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