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Ingredients

• FILLING:
• 1/3 cup all-purpose flour
• 1 tbs Hungarian sweet paprika
• 1 1/2 tsp coarse kosher salt
• 1 tsp 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 tbs (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 aka Shiraz)
• 2 2/3 cups low-salt chicken broth
• 1 cup canned crushed tomatoes
• 2 bay leaves
• 1 tsp chopped fresh thyme
• 1 tsp 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 tsp coarse kosher salt
• 1/2 tsp black pepper
• 1 large egg, beaten to blend
• Garnish:
• 1 large egg
• 1 tbs water
• 1 cup finely grated parmesan cheese

Description

Bon Appetit Magazine. February 2010 Issue.

Group Recipes