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1
Peel potatoes and cut into 1/2 inch pieces.
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2
In a medium saucepan bring water (enough to cover the potatoes) to a rolling boil.
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3
Add 2 Tablespoons of salt to water and add potatoes.
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4
Return to a boil then turn down to simmer.
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5
Cook until the potatoes are fork tender, about 10 15 minutes.
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6
Drain and transfer potatoes to mixing bowl.
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7
Throw in butter and slowly begin to dry whip potatoes.
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8
Add the half & half and whip until smooth and creamy.
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9
Add the egg yolk and mix until incorporated.
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10
Set potatoes aside.
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11
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
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12
Now for the Cooking and Assembly: Preheat oven to 400 degrees F. Heat the canola oil in a 12-inch saute pan over medium high heat.
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13
Add the onion and carrots and saute for several minutes.
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14
Add the garlic and stir to combine.
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15
Add the bison and cook until browned and broken up, about 4 minutes.
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16
Sprinkle the bison mixture with flour and mix to coat; continue to cook for 1 more minute.
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17
Add the chicken broth, red wine, Worcestershire, rosemary, thyme and stir to combine.
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18
Bring mixture to a boil, reduce heat, cover and simmer slowly for 10 minutes or until the sauce thickens.
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19
Season with the salt and pepper, to taste (you may not need any salt, depending on how salty you make your potatoes).
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20
Fold the corn and peas into the bison mixture and spread evenly into a 2 quart glass baking dish.
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21
Top with the mashed potatoes, creating a seal around the edges to prevent the mixture from bubbling up.
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22
Smooth top with a rubber spatula.
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23
Place on a baking sheet in the middle rack of the oven and bake at 400 degrees for 25 minutes.
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24
Then turn on the broiler for an additional couple minutes to brown potatoes.
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25
Remove to a rack and cool for at least 15 minutes before serving.
