Bison Shepherd’s Pie
Serves: 4–6
- 2 Tbs olive oil
- 2 lb (907 g) ground bison
- Kosher salt to taste
- Black pepper to taste
- 1 cup (237 ml) red onion, diced small
- 1 jalapeño, cleaned, minced
- 5 cloves garlic, minced
- Kosher salt
- ¼ cup (59 ml) tomato paste
- 1 Tbs chile powder
- 2 tsp dried oregano
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1 cup (237 ml) stout
- 2 cup (473 ml) crushed tomatoes
- ½ cup (118 ml) chicken stock
Heat the olive oil over medium-high heat. Brown the bison, seasoned with salt and pepper, in the oil. Remove from the pan and drain on paper towels.
Add the onions, jalapeño, garlic, and 1 tsp salt to the oil in the pan and cook until the onions are lightly browned. Stir in the tomato paste, chile powder, oregano, cumin, and coriander. Cook 1–2 minutes.