No Longer Shepherd’s Pie

by ifrdaily

1.25 lbs ground bison (or lamb)
2-3 tbsp oil
2 medium to small onions, chopped
2 large cloves garlic, minced
2 Thai green chile, finely chopped
3/4 cup sliced carrots
1 tbsp soy sauce
2 tsp sambal oelek
Juice of half lemon
1 tsp sugar
(Or use Worcestershire sauce instead of last 4 ingredients but I think my combination works better)
1/4 cup all-purpose flour
1 cup broth or water
3 large red potatoes
1 tbsp unsalted butter
1/2 cup grated cheddar cheese
1 tbsp milk
Freshly ground pepper
2-3 tbsp of Parmesan cheese
1 tbsp breadcrumbs

Boil potatoes in their jackets.
Heat oil in a saucepan. Add onions and garlic and cook until soft on medium-high stirring frequently, no need to brown. About 7-8 minutes.
Add green chiles, soy sauce, sambal oelek, lemon juice and sugar. Stir.
Add ground bison, stir fry while breaking it up to ensure that it doesn’t clump together as it cooks.
Add carrots.
Mix in flour and then slowly add broth.
Turn the heat down to medium and cook, stirring frequently, until the mixture thickens, about 10-15 minutes.
Add salt, about 3/4 tsp, depending on the sodium content of your broth, soy sauce and sambal oelek.
While this is cooking, peel and mash potatoes.
Add butter, several grinds of black pepper, cheddar cheese and milk. Add about 1/2 tsp salt. Mix well. Taste and adjust seasonings as well as butter as desired. This mashed potato mixture should not be dry.
Transfer ground bison mixture into oven-proof casserole.
Heat oven to 375F. Use convection bake, if your oven has it.
Spoon mashed potatoes over bison mixture and spread out evenly over the top.
Seal the edges well with the mashed potatoes or else the sauce will bubble through in the oven. I forgot to do this and some sauce bubbled through. It doesn’t look great and softens the mashed potatoes a tad but otherwise, not much harm done if you forget.
Mix Parmesan cheese with breadcrumbs (and a few grinds of black pepper) and sprinkle evenly over the top.
Bake for 20 minutes.
Allow the casserole to sit for 5-10 minutes once out of the oven, before serving.

*based on this recipe.
I don’t remember cheese in the shepherd’s pie recipe that my mother baked but it tastes good!