Essentially I left the pie itself alone. I made a traditional dough and stuffed it with ground bison. The only exception is the seasonings and fresh herbs I added. Now I'm proud of my German heritage and cuisine, but come on church ladies! It's okay to season your food!
Anyways, I also changed the shape into bite size purses. I served it atop a chanterelle and Surchoix gruyere risotto. I got the mushrooms from a local forager. And don't worry folks I didn't forget the ketchup. I whipped up some lingonberry catsup, and garnished with some pea shoots. I do not have picture of the final dish, but I assure you it was as pleasing to the eye as it was to my belly.