Bison- und Rotwein Shepherd's Pie

Ingredients for Bison and Red Wine Shepherd's Pie

• 40g plain flour

• 1 tablespoon Hungarian sweet paprika

• 1 1/2 Teelöffel grobes koscheres Salz

• 1 Teelöffel frisch gemahlener schwarzer Pfeffer

• 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 Esslöffel (oder mehr) Olivenöl

• 240ml gehackte Zwiebel

• 50g peeled chopped carrot

• 50g gehackter Sellerie

• 3 Knoblauchzehen, gehackt

• 475ml dry red wine (such as Syrah)

• 650ml low-salt chicken broth

• 1 cup canned crushed tomatoes

• 2 Lorbeerblätter

• 1 Teelöffel gehackter frischer Thymian

• 1 teaspoon chopped fresh sage

• 275g pearl onions

• 240g 3/4-inch cubes peeled parsnips

• 12 baby turnips, trimmed, peeled

• 2 to 1.0kg russet potatoes, peeled, quartered

• 180ml Vollmilch

• 120ml (1 stick) unsalted butter

• 80ml Schlagsahne

• 1 Teelöffel grobes koscheres Salz

• 1/2 Teelöffel frisch gemahlener schwarzer Pfeffer

• 1 großes Ei, verquirlt

• 1 großes Ei

• 1 Esslöffel Wasser

• 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.

Haftungsausschluss

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