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


1. 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.
2. 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. 
3. 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.
4. 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. 
5. 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.