|
Prime Rib Bison Shepherd's Pie |
 |
|
|
|
This is a great way to use leftover roasted bison meat.
Prime rib or meat from any other dry roasted cut may be used.
Two pounds of meat will make enough Shepherd's Pie for 8 to 10 servings.
Leftover roast should be coarsely ground for this recipe.
If you don't own a grinder, meat coarsely chopped with a knife is also perfectly acceptable. |
|
|
INGREDIENTS
|
|
2 tbsp
2 lbs
4
4 cloves
1 tsp
1/2 tsp
1 tsp
5 tbsp
10 oz
2 tbsp
1 cup
4
5 lbs
2 tbsp
1
1 tbsp
6 oz
4 tbsp
5 tbsp
|
|
canola oil
previously cooked bison roast, coarsely ground or chopped
medium sized onions, diced
garlic, minced
salt
ground black pepper
dried ground thyme
flour
bison stock (or canned undiluted consommé)
Worcestershire sauce
chili sauce PETER'S HOME-MADE CHILI SAUCE preferred
carrots, diced into 1/4 inch cubes
potatoes
butter
egg, beaten
milk (additional if required)
grated old white cheddar cheese
Parmesan cheese
dry bread crumbs
|
|
|
DIRECTIONS
|
|
- In a large saucepan, add 1 tbsp canola oil and cook the ground or chopped roast meat over medium heat until heated through and browned.
Remove meat from saucepan and set aside.
- Wipe pan with paper towel.
Add remaining canola oil and sauté onions and garlic over medium heat until the onions begin to soften.
Do NOT let the onions & garlic cook until brown.
- Return the bison to saucepan and blend in salt, pepper, thyme and flour until well combined.
Gradually blend in bison stock or canned consommé.
Add Worcestershire sauce, chili sauce, and diced carrots.
Cook, stirring often, until the mixture thickens to desired consistency.
This usually takes about 10 minutes.
- Remove saucepan from heat and allow meat mixture to cool to about room temperature
- Spoon cooled meat mixture into oven proof serving dishes.
For individual servings use a dish with about a 2 1/2 cup capacity.
Alternatively, a casserole dish with about a 5 quart capacity can also be used.
- Mash 5 lbs of boiled potatoes with butter.
Add beaten egg combined with 1 tbsp milk.
Combine well, and then blend in shredded cheddar cheese.
Potato topping should be very thick - only add additional milk to potato blend if necessary.
- Evenly spoon potato topping over meat mixture in the individual dishes or casserole dish.
Combine Parmesan cheese with bread crumbs and sprinkle over the top.
Bake uncovered in a 325-350F oven for 45 to 60 minutes.
- TO SERVE THE SAME DAY
- Use broiler to brown top if necessary.
- Serve with a side of baby green salad and additional chili sauce if so desired.
- TO FREEZE & REHEAT
- Allow the assembled Shepherd Pie(s) to cool to room temperature.
- Cover tightly with foil and freeze for up to 2 months.
- To reheat, bake the frozen foil covered Shepherd's Pie(s) in a 425F oven for 60 to 75 minutes.
Remove foil for last 15 minutes of reheating in order to brown top.
|
|
|
|
|
