This twist on a shepherds pie uses ground bison for a leaner protein and jalapeno for a little kick.
Ingredients:
- 1 can crescent biscuits
- 1 egg white
- 1 lb ground bison
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- Jalapeno (you decide on how much)
- 6 oz sliced mushrooms
- 1 pkg frozen corn
- 1 pkg frozen green beans
- 12 oz jar home style gravy (savory)
- 1 pkg instant potatoes (cheese or garlic)
Steps
Doing the prep work the night before and assembling the final product the next day makes for a better pie.
Prep ahead of time
- Lightly spray 9 x 13 pan with non-stick cooking spray
- Line with crescent biscuits sheet
- Brush with egg white, this hardens the biscuit to give a nice bottom crust
- Bake following instructions on the package, until golden brown
- When done, remove from pan and let cool on cooling rack
- In skillet, saute onions to translucent
- Add bison and peppers
- When bison is browned, drain and set aside
- When cooled, place in airtight container and place in refrigerator over night
Assembly
- Preheat over to 350 degrees
- Place bottom crust in 9 x 13 pan
- Layer sliced mushrooms over crust
- Spoon meat mixture over mushrooms
- Spoon gravy over all
- Layer corn and green beans over mixture*
- Prepare instant mashed potatoes per instructions
- Spoon and smooth potatoes over top
- Bake uncovered 30 – 45 minutes
* For better results, defrost the corn and green beans before adding.