Perfect for a cozy winter evening at home!
For filling:
2 strips bacon - chopped
1 yellow onion - roughly chopped
4 bison sausages - casing removed
3 minced garlic cloves
1/4 cup dry red lentils
1/4 - 1/2 tsp ancho chili powder (to taste)
1/4 tsp cinnamon
2 cups beef stock
For topping:
4 medium gold potatoes
3 lbs assorted root veggies
(turnips, parsnips, sweet potatoes, sunchokes, carrots, rutabaga, etc.)
2 tbs butter
1 cup milk
4 oz feta cheese
Directions
Preheat oven to 350F degrees. Peel vegetables for topping and cut into similar sized pieces. Cover with water in large stock pot and bring to a boil. Reduce heat and simmer until tender when poked with a fork.
In the meantime, place bacon in a deep skillet and heat over med-high heat until it begins to release fat. Add onion and cook until translucent. Add bison sausage, crumbling it as you add it. Cook until meat is browned and then add remaining filling ingredients. bring to a boil and then reduce to a low simmer until lentils have melted.
When topping vegetables are tender, drain and mash them with the remaining filling ingredients, adding the feta cheese last whipping it in vigorously -I recommend an electric mixer for this. Pour the filling into a 9 x 13" baking pan and carefully spread the topping over it with a spatula.
Bake for 20-25 minuted until the top is golden brown. Allow to sit for a few minutes to set before cutting. Bon appetit!
