Ingredients
1 1/2 pounds bison meat, ground
1 Vidalia onion, minced
1/2 to 3/4 cup fresh garlic, minced
12 ounces canned or frozen peas
12 ounces canned or frozen green beans
3/4 to 1 cup carrots, finely chopped
2 tablespoons Worcestershire Sauce
2 cans tomato soup
1 1/2 pounds mashed potatoes*
12 to 16 ounces cheddar cheese, shredded
Recommended: Ore-Ida Mashed Potatoes, usually found in the dairy section of the grocery store. They’re made with real potatoes, not instant, and a real time saver.
Preparation
Preheat the oven to 350°F.
In a large non-stick skillet heated over medium-high heat, brown the bison together with the onion and garlic until the meat is cooked fully.
Transfer the skillet’s contents into a large mixing bowl. Mix the peas, carrots, green beans, tomato soup and Worcestershire sauce into the bowl until the ingredients are evenly distributed. Spread the filling into a 9"x13" casserole dish. Cover the filling with the mashed potatoes. (If using the Ore-Rida suggestion, heat the potatoes per the directions on the carton to make them hot enough to be spreadable. Trust me!) Top the potatoes with a layer of cheddar cheese.
Bake at 350°F for 20 to 25 minutes or until cheese is melted and the pie is bubbling very slightly. Cool for five minutes, then serve.
