Bison Cottage Pie

Ingredients

Meat + Veggies

• 1 lb ground bison (can sub ground beef/lamb here)

• 1 onion, diced

• 1 large carrot, diced

• 1 large stalk celery, diced

• 1 cup frozen peas

• 2 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried parsley

• 3 oz tomato paste

• 1 cup beef broth, divided

• 1 tbsp arrowroot powder

• 1 tbsp gluten free Worcestershire sauce

Mashed Sweet Potatoes

• 1 - 1 1/2 lb sweet potato, cubed (I used Japanese sweet potatoes)

• 2 tbsp ghee or butter (ghee for dairy free/Whole30)

• 1/4 cup milk of choice (unsweetened almond works well here for dairy free)

• 1/2 tsp sea salt

Instructions

1. Preheat oven to 425º.

2. Bring a pot of water to a boil. Add cubed sweet potatoes, boiling until the potatoes are fork tender, about 10 minutes. Drain in a colander and transfer to a bowl. Add the ghee, milk, and salt. Using a masher, mash until smooth. Set aside.

3. Heat a skillet over medium heat. Once hot, add the ground bison, breaking up with a spoon to crumble as it cooks. Once browned and cooked through, add in onion, carrot, celery, and peas. Cook until onion begins to turn translucent, about 3-5 minutes.

4. Stir in the garlic, thyme, and parsley and cook an additional minute, until the garlic becomes fragrant.

5. In a bowl, whisk together 1/2 cup beef broth with the arrowroot powder. Pour into the meat and veggie mixture. Stir in the remaining 1/2 cup beef broth, tomato paste, and Worcestershire sauce. Lower the heat to medium-low and simmer for 10 minutes, until the sauce has thickened. You want there to still be some liquid.

6. Transfer the meat mixture to a baking dish and spread into an even layer. I used a round 2 L dish but a 9 x 13 would also work. Dollop the mashed potatoes on top and spread into an even layer, doing your best to evenly distribute the mixture.

7. Transfer to the oven and bake for 20-25 minutes, until the edges are bubbling and the potatoes are golden brown. If your potatoes are turning golden you can broil for a few minutes to get a nice crispy edge.

Serves: 4 Time: 1 hour 20 minutes  Calories: 462 Protein: 36g Carbs: 35g Fat: 17g

MEAL PREP NOTE:

FOR FREEZING: follow the instructions up until step 7. Instead of placing in the oven, allow to cool, slightly covered, until just warm. Cover with a tight fitting lid and store in the freezer for up to 3 months. To reheat, thaw in the fridge overnight or in a dish of lukewarm water for a few hours, being careful not to let the water get under the lid and into the dish. Preheat your oven to 425º. Cover the dish with foil and bake covered for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the edges are bubbling and the potatoes are golden brown.