Drunken Bison Prairie Pie
Drunken Bison Prairie (Shephard's) Pie
Category
Main Dish, Entree, Leftovers
Ingredients
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1 and 1/2 LBs multi-purpose shredded bison mixture – see recipe
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2 TB butter
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1 cup yellow onion, chopped
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1 cup carrots, chopped
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1/2 cup celery, chopped
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Can of peas, drained
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2 garlic cloves, minced
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1 1/2 tsp dried thyme
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1 TB tomato paste
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1 TB worcestershire
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1 cup Guinness Stout
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3/4 cup beef broth
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2 TB all-purpose flour
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3 oz Colby cheddar cheese shredded, or a combo of cheddar cheese, sharp cheese, white cheddar, etc
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Salt & pepper
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Chives for topping
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1 and 1/2 pounds Yukon gold potatoes
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1/2 - 3/4 cup of cream
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3 TB butter
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3 oz Colby cheddar cheese shredded, or a combo of cheddar cheese, sharp cheese, white cheddar, etc
Prairie Pie
Potatoes
Directions
Prairie Pie
If using leftover shredded bison, reheat approximately 1.5 pounds of meat
If preparing meat day of, see linked recipe for multi-purpose shredded bison to be slow cooked starting morning of
Preheat oven to 350°F
Over medium heat, add butter to a large cast iron skillet or dutch oven
Add onion, celery and carrots, cooking until onions are translucent
Add minced garlic, cooking for an additional minute
Season with salt, pepper and thyme
Stir in tomato paste and worcestershire
Return meat to skillet
Add in drained peas to skillet
In a separate bowl, whisk together flour and beef broth until smooth and fully combined
Carefully pour in Guinness beer
Pour in beef broth mixture
Stir to combine and allow to start to thicken
Transfer mixture to the preheated oven, cooking covered for 60 minutes, stirring at 30 minutes
Remove skillet after 60 minutes
Carefully top with mashed potatoes, spreading to completely cover to the edges
Sprinkle remaining cheese on top
Place back into the oven for an additional 25 minutes
I like a little extra toast, so I broiled for a minute or 2 at the end, broiling is a fast process so keep a close eye to keep from burning
Garnish with chives
Potatoes
Put potatoes in a large pot
Cover with water
Add salt
Bring pot to a boil over medium high heat
Cook until tender, approximately 20 minutes
Drain and place potatoes in a separate bowl
Using a masher or a fork start breaking apart potatoes
Add cream and butter slowly to incorporate into the potatoes
Season with salt and pepper
Add in 3 oz cheese
Continue to mash and whip potatoes until desired texture, I like mine light and whipped
Add salt, pepper and more cream and butter to you desired taste