Sweet Potato Bison Shepherd's Pie Recipe
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
8 Servings
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Calories
3104 kcal
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Course
Main Course
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Cuisine
Irish
Sweet Potato Bison Shepherd's Pie Recipe
Description
This Sweet Potato Bison Shepherd's Pie combines a smooth, lightly seasoned sweet potato mash with a filling of seasoned ground bison cooked with onions, garlic, tomato paste, and herbs. The filling is simmered in broth until most liquid is absorbed, then mixed with peas for added texture and sweetness. The mashed sweet potatoes provide a creamy contrast topping.
The pie is assembled by spreading the bison filling in a baking dish and topping evenly with the mashed sweet potatoes before baking at 375°F. This cooks the potatoes further and lightly browns the surface, creating a satisfying layered casserole.
The dish serves as a complete meal with protein and vegetables, suitable for dinner on cooler days. It highlights the distinct flavors of bison paired with the natural sweetness and creaminess of the potatoes.
Ingredients
The Sweet Potatoes:
- 1 ¼ pound sweet potato peeled & cut into ½-inch dice
- 1 tablespoon butter unsalted
- ¼ cup milk nonfat
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
The Filling:
- 2 teaspoons olive oil
- 1 yellow onion chopped, medium
- 1 ½ pounds ground bison Kroger Simple Truth brand
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- ½ teaspoon black pepper ground
- ¼ teaspoon salt
- ½ teaspoon thyme dried
- ½ teaspoon rosemary crushed, dried
- 1 cup chicken broth or beef broth
- 1 cup peas defrosted, frozen
Instructions
The Sweet Potatoes:
- Preheat the oven to 375 degrees F. Lightly coat a 1 ½ quart baking dish with cooking spray.
- Place the sweet potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
- Drain and return the potatoes to the saucepan.
- Mash the potatoes with the butter, milk, salt and pepper until smooth.
The Filling:
- Heat the olive oil in a large nonstick saucepan set over medium-high heat.
- Add the onions and cook until they are starting to brown, about 4 minutes.
- Add the ground bison. Cook, crumbling with a fork, until the meat is cooked through.
- Add the tomato paste, garlic, thyme, rosemary, salt and pepper, and cook for 1 minute.
- Stir in the broth, reduce heat slightly and simmer until most of the liquid is absorbed, about 12 minutes. Stir in the peas.
Assembling:
- Transfer the filling to the prepared baking dish.
- Dollop the sweet potatoes on top of the filling and, using a rubber spatula, spread the potatoes evenly on top, all the way to the sides. Be sure that the potatoes are sealed at the sides of the baking dish so that the filling doesn’t bubble through while cooking. Using a fork, make hatch marks on the potatoes, if desired.
- Place the baking dish on top of a baking sheet.
- Bake until the potatoes are just starting to brown, about 30 minutes.
- Let rest for 10 minutes. Serve.
Notes
- The nutritional information provided in the original recipe is approximate; verify independently if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 3104 kcal
% Daily Value*
| Serving | 1Scant Cup | |
| Calories | 310.4kcal | 16% |
| Carbohydrates | 18.3g | 6% |
| Protein | 23g | 46% |
| Fat | 15.5g | 24% |
| Saturated Fat | 6.6g | 33% |
| Cholesterol | 75.2mg | 25% |
| Sodium | 354.2mg | 15% |
| Fiber | 3.9g | 16% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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