Prep Time: 25 minutes | Cook Time: 45 minutes
For The Mashed Potatoes
- 1 1/2 lbs russet potatoes, peeled and chopped
- 1 Tbsp salt
- 1/2 cup heavy cream
- 2 Tbsp butter, melted
For The Filling
- 1 lb ground bison
- 1 onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 2 Tbsp flour
- 2 tsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup beef broth
- salt and pepper to taste
For The Potatoes
Preheat your oven to 425ºF.
In a large pot add the potatoes and cover with water. Add the salt and bring to a boil. Cook until tender, about 10-15 minutes. Drain.
Place potatoes in a large bowl and whip with an electric mixer until potatoes are fluffy. Add in the heavy cream and butter and combine. Set aside.
For the Filling
Heat a dutch-oven over medium-high heat and add the bison and cook until browned and crumbled. Add the onion, carrot, and garlic and cook for 5 minutes more. Sprinkle in the flour and cook one minute, stirring.
Pour in the tomato paste, thyme, rosemary, and beef brother and stir to combine. Bring to a boil then reduce heat to low and simmer until thickened, about 10 minutes.
Transfer the mixture to a 9x9-inch baking pan and top the mixture with the mashed potatoes, making sure to spread the potatoes to the edges of the pan. Bake until potatoes are browned, about 20 minutes. Let cool 10 minutes before serving.
We also have a venison version of this recipe which you can visit here.
This meal is a great way to use up extra mashed potatoes from the night before.
Serve this Bison Cottage Pie with Candy Corn Moonshine for a Fall meal.