-
1
Prepare meat layer - Heat 1 Tb of the olive oil in a large pan over high heat. Add bison meat and saute until browned throughout - about 5 minutes. Remove cooked bison meat to a bowl. Add the other 1Tb of olive oil, then add the onions, mushrooms, and some salt. Cook for about 7 minutes, then add tomato paste. Cook while stirring until well combined, 1 - 2 minutes. Add thyme and flour, and stir to combine. Add wine, broth, and bison and bring to a simmer. Reduce heat and simmer until sauce thickens, 12 - 15 minutes. Season with salt and pepper. Remove from heat and scrape into a buttered baking dish (10 x 15 will work better than 9 x 14).
-
2
Prepare the vegetable layer - Cook the carrots in salted boiling water for about 4 minutes. Drain, then transfer to a bowl. Add the peas and corn to the bowl and toss. Spread the vegetables evenly over the meat layer.
-
3
Prepare the potato layer - Cook potatoes and cauliflower in a pot of salted boiling water until tender, about 12 minutes. Drain, reserving some cooking liquid. Mash (or process in a food processor) with 1 cup of the cooking liquid until mixture is smooth. Transfer to a bowl, then add the butter, cream, one cup of the parmesan, and the horseradish. Stir to combine. Season with salt and pepper, then spread on top of the meat and vegetables.
-
4
Drizzle lightly with oil and sprinkle with the remaining parmesan.
-
5
The dish can be made to this point a day in advance and refrigerated (covered). If you have done so, allow to stand at room temperature for 2 hours before proceeding.
-
6
Finish the dish - preheat oven to 400 degrees.
-
7
Bake, uncovered, until heated and lightly browned, 45 - 50 minutes.
-
8
Sprinkle with parsley and smoked paprika and serve.
