Bison and Red Wine Shepherd's Pie

Ingredients for Bison and Red Wine Shepherd's Pie

• 40g de harina común

• 1 tablespoon Hungarian sweet paprika

• 1 1/2 cucharaditas de sal kosher gruesa

• 1 cucharadita de pimienta negra recién molida

• 1.6kg bison or beef short ribs or 1.1kg boneless chuck, cut into 2-inch cubes

• 150g rindless slab bacon, cut crosswise into 1/2-inch-thick slices

• 2 tablespoons (or more) olive oil

• 240 ml de cebolla picada

• 50g peeled chopped carrot

• 50g de apio picado

• 3 dientes de ajo, picados

• 475ml dry red wine (such as Syrah)

• 650ml low-salt chicken broth

• 1 cup canned crushed tomatoes

• 2 hojas de laurel

• 1 cucharadita de tomillo fresco picado

• 1 cucharadita de salvia fresca picada

• 275g pearl onions

• 240g 3/4-inch cubes peeled parsnips

• 12 baby turnips, trimmed, peeled

• 2 to 1.0kg russet potatoes, peeled, quartered

• 180ml de leche entera

• 120ml (1 stick) unsalted butter

• 80 ml de crema doble

• 1 cucharadita de sal kosher gruesa

• 1/2 cucharaditas de pimienta negra recién molida

• 1 huevo grande, batido para mezclar

• 1 huevo grande

• 1 cucharada de agua

• 240ml finely grated Parmesan cheese

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. Return to same bowl. Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any browned bits. 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).

Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes. Transfer to bowl of ice water; trim and peel.

Transfer bison to rimmed baking sheet. Cut meat off bones; cut meat into 3/4-inch cubes. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.

Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. 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 teaspoons pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.

Preheat oven to 204°C. Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.

Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Bake pie until top is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled). Let rest 10 minutes.

Try a full-bodied red, like the 2007 Auguste Bessac Crozes-Hermitage (France, $20), with the shepherd's pie.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.