Bison Shepherd'S Pie

• 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

1. Preheat the oven to 350u0b0F.
2. 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.
3. 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.
4. Bake at 350u0b0F for 20 to 25 minutes or until cheese is melted and the pie is bubbling very slightly. Cool for five minutes, then serve.

bison meat, vidalia onion, fresh garlic, frozen peas, beans, carrots, worcestershire sauce, tomato soup, potatoes, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/bison-shepherds-pie-1227735 (may not work)