Bison and Red Wine Shepherd's Pie

Name: Bison and Red Wine Shepherd's Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: European, Irish
Ingredients: 79 milliliters all purpose flour; 2 bay leaves; 1 teaspoons freshly ground black pepper; 1 teaspoon freshly ground black pepper; 2 kilograms bison or beef short ribs or 2 1/2 pounds boneless chuck, cut into 2-inch cubes; 237 milliliters canned crushed tomatoes; 118 milliliters peeled chopped carrot; 118 milliliters chopped celery; 1 teaspoon coarse kosher salt; 2 teaspoons coarse kosher salt; 473 milliliters dry red wine (such as Syrah); 1 large egg; 1 large egg, beaten to blend; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh thyme; 3 garlic cloves, chopped; 79 milliliters heavy whipping cream; 1 Tbsp Hungarian sweet paprika; 631 milliliters low-salt chicken broth; 2 Tbsps (or more) olive oil; 237 milliliters chopped onion; 237 milliliters finely grated Parmesan cheese; 355 milliliters 3/4-inch cubes peeled parsnips; 283 grams pearl onions; 907 grams russet potatoes, peeled, quartered; 151 grams rindless slab bacon, cut crosswise into 1/2-inch-thick slices; 12 baby turnips, trimmed, peeled; 118 milliliters (1 stick) unsalted butter; 1 Tbsp water; 177 milliliters whole milk

Bison and Red Wine Shepherd's Pie might be just the main course you are searching for. One portion of this dish contains roughly 61g of protein, 139g of fat, and a total of 1836 calories. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of wine, rindless slab bacon, sage, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert. This recipe is typical of Scottish cuisine.

Instructions

Whisk first 4 ingredients in large bowl.

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Whisk

Bowl

Add bison; toss.

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Bison

Heat large pot over medium heat.

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Pot

Add bacon; cook until crisp.

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Bacon

Transfer to paper towels.

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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. Return to same bowl.

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Bison

Cooking Oil

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Bowl

Pot

Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes.

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Vegetable

Carrot

Celery

Garlic

Onion

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Pot

Add wine; bring to boil, scraping up any browned bits.

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Wine

Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours).

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Bay Leaves

Tomato

Bacon

Bison

Broth

Thyme

Beef

Sage

Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes.

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Pearl Onion

Water

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Sauce Pan

Transfer to bowl of ice water; trim and peel.

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Water

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Bowl

Transfer bison to rimmed baking sheet.

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Bison

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Baking Sheet

Cut meat off bones; cut meat into 3/4-inch cubes.

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Meat

Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes.

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Parsnip

Turnip

Bison

Sauce

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Pot

Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.

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Salt And Pepper

Pearl Onion

Meat

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Pot

Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes.

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Potato

Water

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Pot

Drain.

Heat milk, butter, and cream in medium saucepan until almost boiling. Rice potatoes into large mixing bowl; add milk mixture, 1 teaspoon coarse salt, and 1/2 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes.

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Coarse Salt