This meal is my personal spinoff of my grandmother’s recipe, which she’d make for us on occasion. This is my daughters’ favorite and will become yours also!
Deconstructed Shepherd’s Pie Over Crispy Potato Cakes
Servings: 4
Ingredients
- 1 pound Teton Waters Ranch ground bison
- 2 cups hash browns
- 2 eggs
- 3 tablespoons flour
- 1 tablespoon + 1 teaspoon olive oil
- 1 cup onion diced
- 1 clove garlic minced
- 3 tablespoons sea salt
- 3 tablespoons freshly cracked black pepper
- 1 tablespoon fresh rosemary finely chopped
- 2 teaspoons butter
- 2 cups of beef stock
- 2 carrots diced
- 1 8- ounce bag frozen peas
- 1 cup corn
Instructions
- Mix the hash browns, eggs and 2 tablespoons of flour together, split mixture into 4 portions and form each into a ball. Heat 1 tablespoon of oil in a sauté pan on medium heat and brown each potato cake, on both sides, about 4 minutes each. T Remove from pan, set aside and keep warm.
- Heat the remaining oil in the sauté pan on medium heat. Add the onions and cook until they become translucent, about 3 minutes. Add the bison, garlic, salt, black pepper and rosemary and mix. Cook the bison until it browns, about 5 minutes. Add 2 teaspoons of butter and the remaining tablespoon of flour, stirring to incorporate, for 2 minutes. Once flour is incorporated and slightly cooked, mix in the beef stock and carrots. Let simmer on medium heat for 5 minutes. Mix in the peas and corn. Cook 5 more minutes, stirring often so the mixture doesn’t burn. Set aside.
- Place 1 potato cake on each of 4 plates. Top each cake with the meat-vegetable mix or place it on to the side. Enjoy!
