Bison Shepherd’s Pie

From GKC friend and fabulous chef Levana Kirschenbaum of

One of my favorite comfort foods, made affordably lean with the choice of bison: tomorrow’s meat I hope, even predict! Although the classic Shepherd’s Pie features mashed potatoes, if you would rather substitute other white vegetables it would be perfectly delicious too: Celery root, parsnips, turnips etc…

6 large potatoes, cut into large chunks
1 cup soy or other dairy-free milk
Salt and pepper to taste
Good pinch nutmeg
¼ cup olive oil
1 large onion, quartered
8 cloves garlic
1 large carrot
4 ribs celery
2 pounds ground bison, beef or turkey
¼ cup tomato paste
Optional: 1 cup frozen peas or corn, or a combination
Ground pepper, oregano and ground bay leaf to taste

Preheat the oven to 375 degrees.

Bring water to boil in a large pot, add the potatoes and cook until tender. While still hot, drain them thoroughly, add the milk and seasoning and mash them thoroughly. Meanwhile heat the oil in a large skillet. In a food processor, mince the onion, garlic, carrot and celery, and add to the skillet. Saute until the mixture is translucent, and add the bison. Saute until the meat is no longer pink. Stir in the tomato paste and seasonings, and frozen veggies if using.

Spread the meat mixture in a 9×13-inch baking dish, and spread the potato mixture carefully on top. Spray the top with vegetable spray. Bake 30 minutes, until the top is golden. Cut into squares and serve hot.

For more recipes from Levana go to

Leave a Reply

Your email address will not be published. Required fields are marked *