Bison Shepherd’s Pie

Peel potatoes and cut into 1/2 inch pieces. In a medium saucepan bring water (enough to cover the potatoes) to a rolling boil. Add 2 Tablespoons of salt to water and add potatoes. Return to a boil then turn down to simmer. Cook until the potatoes are fork tender, about 10 – 15 minutes. Drain and transfer potatoes to mixing bowl. Throw in butter and slowly begin to dry whip potatoes. Add the half & half and whip until smooth and creamy. Add the egg yolk and mix until incorporated. Set potatoes aside.

Prep Work for the Filling:
Chop onion, set aside
Dice the carrots to about 1/4 inch dice, set aside
Mince the garlic, set aside
Chop rosemary & thyme, set aside
Remove kernels from ears of corn
Rinse frozen peas and combine with corn, put in refrigerator

Now for the Cooking and Assembly:
Preheat oven to 400 °F. Heat the canola oil in a 12-inch saute pan over medium high heat. Add the onion and carrots and saute for several minutes. Add the garlic and stir to combine. Add the bison and cook until browned and broken up, about 4 minutes. Sprinkle the bison mixture with flour and mix to coat; continue to cook for 1 more minute. Add the chicken broth, red wine, Worcestershire, rosemary, thyme and stir to combine. Bring mixture to a boil, reduce heat, cover and simmer slowly for 10 minutes or until the sauce thickens. Season with the salt and pepper, to taste (you may not need any salt, depending on how salty you make your potatoes).

Fold the corn and peas into the bison mixture and spread evenly into a 2 quart glass baking dish. Top with the mashed potatoes, creating a seal around the edges to prevent the mixture from bubbling up. Smooth top with a rubber spatula.

Place on a baking sheet in the middle rack of the oven and bake at 400 degrees for 25 minutes. Then turn on the broiler for an additional couple minutes to brown potatoes. Remove to a rack and cool for at least 15 minutes before serving.