Servings
Font
Back
Sweet Potato Bison Shepherd's Pie Recipe
4.5 from 60 votes

Sweet Potato Bison Shepherd's Pie Recipe

Sweet Potato Bison Shepherd's Pie features tender mashed sweet potatoes layered over a savory ground bison filling flavored with tomato paste, garlic, rosemary, and thyme. The filling includes onions and peas simmered in broth to develop rich flavor. Baking the assembled dish melds the ingredients and creates a comforting, hearty meal.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 8 Servings
Calories: 3104 kcal
Course: Main Course
Cuisine: Irish

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:
    Cup of Yum
  1. Preheat the oven to 375 degrees F. Lightly coat a 1 ½ quart baking dish with cooking spray.
  2. 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.
  3. Drain and return the potatoes to the saucepan.
  4. Mash the potatoes with the butter, milk, salt and pepper until smooth.
The Filling:
  1. Heat the olive oil in a large nonstick saucepan set over medium-high heat.
  2. Add the onions and cook until they are starting to brown, about 4 minutes.
  3. Add the ground bison. Cook, crumbling with a fork, until the meat is cooked through.
  4. Add the tomato paste, garlic, thyme, rosemary, salt and pepper, and cook for 1 minute.
  5. Stir in the broth, reduce heat slightly and simmer until most of the liquid is absorbed, about 12 minutes. Stir in the peas.
Assembling:
  1. Transfer the filling to the prepared baking dish.
  2. 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.
  3. Place the baking dish on top of a baking sheet.
  4. Bake until the potatoes are just starting to brown, about 30 minutes.
  5. Let rest for 10 minutes. Serve.

Notes

  • The nutritional information provided in the original recipe is approximate; verify independently if needed.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 3104

% 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.