Bison Shepherd's Pie Recipe with Instant Potatoes

Shepherd's pie in a dutch oven with a scoop taken out.

Bison Shepherd's Pie Recipe with Instant Potatoes

5 from 7 votes

This bison shepherd's pie is packed with classic flavors of thyme and rosemary and topped with creamy and quick mashed potatoes. Whip up this 30-minute, hassle-free dinner for a meal the whole family will love!

Prep Time: 10

Total Time: 40

Protein: 33g

Serves: 4

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Equipment

1 dutch oven

Ingredients

Filling Ingredients

1 pound ground bison (or beef)
½ of a diced white onion (or yellow)
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon salt
½ teaspoon pepper
1 cup beef stock
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoon dried parsley (chopped)
2 bay leaves
¼ cup apricot jam
2 tablespoon all purpose flour
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
12 oz frozen peas, carrot, corn (about 3 cups)

Potato Topping Ingredients

1.5 cups instant potatoes flakes
¾ cup milk (regular or plant based)
1 cup hot water
4 tablespoon butter (regular or plant based)
½ teaspoon salt
½ cup shredded parmesan (regular or vegan, optional)
parsley (for topping, optional)

Before you start!

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Instructions

Brown the bison until mostly cooked, then add the onion and garlic. Saute until the onions soften and the garlic is fragrant.
Add the remaining filling ingredients except the vegetables. Mix everything together until the flour is dissolved. Then, add the vegetables and stir again.
Let this mixture simmer while you make the potatoes.
Make the potatoes by whisking or using a hand mixer to combine all the mashed potato ingredients except the parmesan.
Remove the bay leaves from the meat mixture. Spread the mashed potatoes on top of the meat mixture and then top with parmesan.
Transfer to the oven and broil on high for 5-7 minutes or until the top is golden brown.
Top with fresh parsley if desired and enjoy!

Video

Notes

Allergy Swaps

Dairy-free: To make this dairy-free, simply use plant-based milk, butter, and parmesan (or leave out the parmesan). And, make sure the potatoes are dairy-free (many have added flavorings).
Gluten-free: To make this gluten-free, use a 1:1 gluten-free flour replacement or 2 teaspoons of cornstarch instead of all-purpose flour. Also, make sure the potatoes are gluten-free.
Grain-free: You can try using mashed cauliflower but we haven’t tested it. It would likely release a lot of moisture so you would need to try to remove as much moisture as possible from the cauliflower prior to baking and not add the water we list in the ingredients.

Helpful Tips

Use an oven-safe skillet: This saves time and dishes because you can saute and bake everything in one large skillet or dutch oven.
Add the vegetables after the flour: This makes it easier to whisk in the flour so there are no clumps.
Save time and energy: Use whatever frozen vegetables you have on hand for this shepherd's pie. You can also use pre-minced garlic to speed up the process.
To spread the creamy mashed potatoes: Dollop them evenly around the top of the meat filling. Then gently spread them around using the back of a spoon or rubber spatula that has been wetted. This helps to keep it from sticking. Also, use a very light touch to ensure you don’t press the potatoes into the filling and cause the filling to soak through the potatoes.

Common Questions

Do the vegetables need to be thawed? Nope, they can be added fully frozen. And it’s also ok if they are slightly defrosted.

Can I make this with leftover mashed potatoes?

This is an awesome recipe to use leftover mashed potatoes or sweet potatoes with! Just spread them over the top and broil them as directed. If you don’t have enough to cover the top, you can also just dollop potato on top. It also helps to warm them up a bit for easier spreading.

How do I make this in the Instant Pot?

To make this in the Instant Pot, use the saute function to brown the beef and saute the onions and garlic. Then, add all the filling ingredients but not the flour and increase the beef stock to 2 cups. Set to pressure cook on high for 2 minutes and once done cooking, manually release the pressure. Then turn the pot back onto saute, mix in the flour, and let the mixture simmer until thickened. Make the potatoes as directed in the original recipe but mix the parmesan into them and then spread on top of the meat mixture.

Storage and meal prep tips

Fridge: This pie will keep in the fridge for up to 5 days in a sealed container. To reheat it, either use the microwave or the oven to reheat it through. To use the oven, bake for 30-35 minutes at 400 degrees.

Freezer: To freeze this, cover with foil and plastic wrap and freeze for up to 2 months. Thaw the night before and then reheat in the microwave or oven.

Meal prep: Prepare the pie as directed, let it cool completely, then cover with foil and plastic wrap to freeze or refrigerate it.

Nutritional Information is an estimate and for informational purposes only.

Additional substitution options can be found above in the substitution section of this post.

Looking for more information?

Additional substitution information can be found above in the substitution section of this post.

Nutrition Disclaimer

Nutritional information is an estimate and for informational purposes only.

Course: dinner

Cuisine: Irish

Keyword: dairy free, dinner, Shepherd's Pie

Nutrition

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