Bison and Red Wine Shepherd's Pie

Bison and Red Wine Shepherd's Pie
Photo by Lisa Kerezi

Ingredients

  • 3 ½ pounds bison or beef short ribs or 2 1/2 pounds boneless chuck, cut into 2-inch cubes
  • 10 ounces pearl onions
  • 2 cups dry red wine (such as Syrah)
  • 1 cup onion
  • 1 teaspoon fresh thyme
  • 1 teaspoon coarse kosher salt
  • 1 cup canned crushed tomatoes
  • + 23 more ingredients
    • ½ cup unsalted butter
    • ½ teaspoon freshly ground black pepper
    • 2 ¼ pounds russet (baking) potatoes
    • 1 tablespoon Hungarian sweet paprika
    • 1 ½ teaspoons coarse kosher salt
    • 1 tablespoon water
    • ¾ cup whole milk
    • 2 2/3 cups low-salt chicken broth
    • 1 large egg
    • 3 garlic cloves
    • 1 teaspoon fresh sage
    • 1/3 cup all-purpose flour
    • 2 tablespoons (or more) olive oil
    • 1 teaspoon freshly ground black pepper
    • 1/3 cup heavy whipping cream
    • ½ cup celery
    • 1 large egg
    • 12 baby turnips, trimmed, peeled
    • 1/3 pound rindless slab bacon, cut crosswise into 1/2-inch-thick slices
    • 1 ½ cups 3/4-inch cubes peeled parsnips
    • 1 cup Parmesan cheese, freshly grated
    • ½ cup carrot
    • 2 bay leaves

Whisk first 4 ingredients in large bowl. Add bison; toss. Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels. Add 2 tablespoons oil to pot; increase heat to medium-high. Working in batches, cook bison until browned, adding more oil by tablespoonfuls as needed. ...

View full recipe at Epicurious

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