Ingredients
Filling
- 1/3 cup all purpose flour
- 1 tablespoon Hungarian sweet paprika
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 1/2 pounds bison or beef short ribs or 2 1/2 pounds boneless chuck, cut into 2-inch cubes
- 1/3 pound rindless slab bacon, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons (or more) olive oil
- 1 cup chopped onion
- 1/2 cup peeled chopped carrot
- 1/2 cup chopped celery
- 3 garlic cloves, chopped
- 2 cups dry red wine (such as Syrah)
- 2 2/3 cups low-salt chicken broth
- 1 cup canned crushed tomatoes
- 2 bay leaves
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 10 ounces pearl onions
- 1 1/2 cups 3/4-inch cubes peeled parsnips
- 12 baby turnips, trimmed, peeled
Mashed-Potato Crust
- 2 to 2 1/4 pounds russet potatoes, peeled, quartered
- 3/4 cup whole milk
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup heavy whipping cream
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, beaten to blend
Garnish
- 1 large egg
- 1 tablespoon water
- 1 cup finely grated Parmesan cheese
Description
A Classic Dish Gets A Modern Spin.
Bon Appetit Magazine
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