Bison Shepherd's Pie: 8 SERVINGS
Adapted from Bon Appétit magazine September 2008
- 2 tablespoons extra-virgin olive oil, divided
- 2 pounds ground bison meat* or ground beef
- 2 cups chopped onions
- 8 oz mushrooms, finely chopped
- 1 tablespoon tomato paste
- 3 tablespoons chopped fresh thyme
- 2 tablespoons all purpose flour
- 2 cups low-salt chicken broth
- 1 cup dry red wine
- 2 cups diced peeled carrots
- 2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
- 1 large head of cauliflower (about 1 1/2 pounds), cored, coarsely chopped
- 1/4 cup (1/2 stick) butter, room temperature
- 1/4 cup milk OR ½ &½
- 2 1/2 cups freshly grated Parmesan cheese, divided (about 8 ounces)
- Extra-virgin olive oil for drizzling
- Chopped fresh Italian parsley
§ Heat 1 tablespoon oil in large pot over high heat. Add bison; sauté until browned, about 5 minutes. Using slotted spoon, transfer meat to bowl. Add 1 tablespoon oil to pot, then add onions and mushrooms. Sauté until soft, about 7 minutes. Add tomato paste; stir 2 minutes. Add thyme and flour and stir 1 minute. Add broth and wine and bring to boil. Return bison to pot. Reduce heat; simmer until mixture thickens and is reduced, about 15 minutes. Season with salt and pepper.
§ Cook carrots in boiling salted water just until slightly softened, about 2 minutes. Drain. Transfer to bowl. Set aside.
§ Cook potatoes and cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain, reserving cooking liquid. Transfer potatoes and cauliflower to processor and puree, adding reserved cooking liquid, 1/4 cup at a time, until mixture is smooth. Transfer mixture to bowl; stir in butter and milk, then 2 cups Parmesan cheese. Season potato topping to taste with salt and pepper.
Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish. Spread meat mixture in dish. Top with carrots. Spread potato topping over, covering completely and swirling with knife to create peaks, if desired. Drizzle lightly with oil; sprinkle with 1/2 cup Parmesan. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Let stand at room temperature 2 hours before continuing.
Bake pie uncovered until heated through and top is lightly browned, 30- 50 minutes. Sprinkle with parsley and paprika.