6 small shallots
1 large carrot
2 tablespoons vegetable oil
3.5 tablespoons unsalted butter
1 bay leaf
1 sprig fresh thyme
500 grams of ground bison
1 tablespoon tomato paste
a splash of Worcestershire sauce
4 cups of beef, bison or chicken stock
1.5 cups of frozen peas
500 gram of baking potatoes peeled and cut in large chunks
1/2 cup milk
1/2 cup butter
2 egg yolks
- Dice the shallots and carrots into a small sauce mirepoix. Heat the oil and butter in a frying pan over medium heat until foaming. Add the shallots, carrot, bay leaf, and thyme and cook for 5 minutes.
- Add the ground bison and cook until the bison is browned to your liking, being sure to break up any lumps with the back of a fork. Season, then stir in the tomato paste, Worcestershire sauce, and stock. Cook until reduced to a sauce like consistency, approximately 20 minutes. Add the peas in the last 5 minutes of cooking.
- Place the potatoes in a pan of cold water, bring to a boil, and simmer until soft but not mushy, about 20 minutes. Drain and press through a potato ricer while still hot. Warm the milk and butter until butter has melted, then mix into potato along with the egg yolks and seasoning.
- Preheat the oven to 375F. Pour the bison mixture into a baking dish and spread out evenly throughout the bottom surface of the pan. Spoon the potato mixture into a piping bag fitted with a large round tip. Pipe the puree over the top of your bison mixture in long straight lines.
- Smooth the piped potato with a metal spatula, then mark a pattern on top using a fork or a spatula. Sprinkle with a little paprika if you like and bake in the oven until golden brown, approximately 30 minutes.