Frontier Pie

This twist on a shepherds pie uses ground bison for a leaner protein and jalapeno for a little kick.


  • 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)


Doing the prep work the night before and assembling the final product the next day makes for a better pie.

Prep ahead of time

  1. Lightly spray 9 x 13 pan with non-stick cooking spray
  2. Line with crescent biscuits sheet
  3. Brush with egg white, this hardens the biscuit to give a nice bottom crust
  4. Bake following instructions on the package, until golden brown
  5. When done, remove from pan and let cool on cooling rack
  6. In skillet, saute onions to translucent
  7. Add bison and peppers
  8. When bison is browned, drain and set aside
  9. When cooled, place in airtight container and place in refrigerator over night


  • Preheat over to 350 degrees
  1. Place bottom crust in 9 x 13 pan
  2. Layer sliced mushrooms over crust
  3. Spoon meat mixture over mushrooms
  4. Spoon gravy over all
  5. Layer corn and green beans over mixture*
  6. Prepare instant mashed potatoes per instructions
  7. Spoon and smooth potatoes over top 
  8. Bake uncovered 30 – 45 minutes

* For better results, defrost the corn and green beans before adding.

This entry was posted in Recipes. Bookmark the permalink.