Bison Shepherd's Pie

Bison

• 900 g lean ground bison, from Maillard
• 3 cloves of garlic, finely chopped
• 3 sprigs of fresh thyme (or 1 tbsp of dried thyme)
• 1/2 cup red wine
• 1 tsp Worcestershire sauce
• 1/2 cup beef stock or chicken stock
• 2 tbsp tomato paste
• Salt and pepper, to taste

Golden-Brown Onions

• 2 yellow onions, chopped
• 1/4 cup butter
• 2 tbsp brown sugar
• Salt and pepper, to taste

Mashed Potatoes

• 5 big potatoes, peeled and chopped into chunks
• 1/4 cup butter
• 3/4 cup milk or 15% cream
• 1/3 cup Parmesan cheese, grated
• The leaves of a sprig of thyme

Preparation

1. Preheat the oven to 375°F.
2. Prepare the mashed potatoes: In a pot of salted water, cook the potatoes until tender (about 15 minutes). Drain and return in the pot, off the heat. Add the butter and mash the potatoes with a masher. Add the milk, Parmesan cheese and thyme. Mash again, until you get a smooth purée.
3. While the potatoes are cooking, prepare the golden-brown onions: Heat a large pan over low-medium heat. Add the butter, the onions and brown sugar. Salt and pepper. Cook for 15 minutes, stirring occasionally, until the onions are tender and golden. Transfer to a bowl.
4. In the same pan, brown the garlic and thyme sprigs in the remaining fat from the onions. Add the bison and cook until golden brown, breaking it up with a spatula. Salt and pepper. Deglaze with the red wine. Stir in the golden onions, then add the Worcestershire sauce, beef stock and tomato paste. Cook for a few minutes, stirring, to reduce the sauce.
5. Transfer the bison mixture at the bottom of a large baking dish (or two medium dishes), leaving excess fat in the pan. Spread the mashed potatoes on top of the bison. If desired, brush the top with some fat left in the pan. Cook for 20 to 25 minutes, or until the shepherd’s pie is golden brown. Let cool for about 15 minutes before serving.