Bison Bacon Cottage Pie

For filling:

1 lb. Ground Bison

5 strips Bacon, chopped

1/2 White onion, diced

1 lb. Mushrooms, diced (I used Button)

1 clove Garlic, minced

1 tsp Thyme

1 tsp Coconut aminos

1/2 cup Beef stock mixed with 1 tsp Arrowroot powder

Salt & Pepper


For topping:

3 Root vegetables (I used 2 parsnips, 1 sweet potato), cubed

2 cloves Garlic, minced

3 Tbls Coconut milk

Salt & Pepper

Paprika, for color

Parsley, for garnish


Pre-heat oven to 350 degrees.

Note: I used 4, 12 oz single servings, or use one, 1.5 quart baking dish. 

For topping:

Add root vegetables to sauce pot and cover with cold water.  Cook over medium-high heat until tender.  Drain vegetables, return to pan with garlic and coconut milk, season with salt and pepper, smash with potato masher.  Set aside until filling is complete. 


For filling:

While potato/parsnip mixture is cooking, crisp bacon in large saute pan over medium-high heat.  Once crisp, remove and set aside.  Add bison, mushrooms and onion to pan, cook until bison is no longer pink.  Add garlic, thyme, coconut aminos, and beef stock/arrowroot mixture.  Cook over medium heat for 3-4 minutes until everything is incorporated, and thickens slightly.  Season with pepper and check if any salt is needed.  Add bacon back to pan, mix thoroughly and divide mixture evenly among baking dishes.  Top filling with potato/parsnip mixture, spread out evenly.  Sprinkle with paprika.     

Bake at 350 degrees for 20-25 minutes, garnish with chopped parsley.  Enjoy!