Bison And Red Wine Shepherd'S Pie Recipe

Name: Bison And Red Wine Shepherd'S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1/3 cup all-purpose flour; 1 tablespoon sweet Hungarian paprika; 1 1/2 teaspoons coarse kosher salt; 1 teaspoon fresh ground black pepper; 3 1/2 lbs bison beef short ribs (or 2 1/2 pounds boneless chuck); 1/3 lb rindless thick slab bacon, cut crosswise into 1/2-inch-thick slices; 2 tablespoons olive oil (may need more); 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 sodium chicken broth; 1 cup canned crushed tomatoes; 2 bay leaves; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh sage; 10 ounces white pearl onions; 1 1/2 cups parsnips, 3/4-inch cubes peeled; Mashed-potato crust; 2 - 2 1/4 lbs russet potatoes, peeled, quartered; 3/4 cup whole milk; 1/2 cup unsalted butter; 1/3 cup heavy whipping cream; 1 teaspoon coarse kosher salt; 1/2 teaspoon fresh ground black pepper; 1 large egg, beaten to blend; Garnish; 1 large egg

Bake this irresistible Bison And Red Wine Shepherd'S Pie at home. Made with Filling, flour, sweet Hungarian paprika and coarse kosher salt. Easy step-by…

This Bison And Red Wine Shepherd'S Pie relies on simple, everyday ingredients such as filling, all-purpose flour, sweet hungarian paprika and coarse kosher salt. It comes together quickly and makes 4 servings, at about 2286 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Bison And Red Wine Shepherd'S Pie delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Filling
1/3 cup all-purpose flour
1 tablespoon sweet Hungarian paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh ground black pepper
3 1/2 lbs bison beef short ribs (or 2 1/2 pounds boneless chuck)
1/3 lb rindless thick slab bacon, cut crosswise into 1/2-inch-thick slices
2 tablespoons olive oil (may need more)
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 sodium chicken broth
1 cup canned crushed tomatoes
2 bay leaves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
10 ounces white pearl onions
1 1/2 cups parsnips, 3/4-inch cubes peeled
Mashed-potato crust
2 - 2 1/4 lbs russet potatoes, peeled, quartered
3/4 cup whole milk
1/2 cup unsalted butter
1/3 cup heavy whipping cream
1 teaspoon coarse kosher salt
1/2 teaspoon fresh ground black pepper
1 large egg, beaten to blend
Garnish
1 large egg
1 tablespoon water
1 cup finely grated parmesan cheese

1
For filling:
2
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).
3
Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes. Transfer to bowl of ice water; trim and peel.
4
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.
5
For mashed-potato crust:
6
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 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.
7
Preheat oven to 400u00b0F Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.
8
For garnish:
9
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.
10
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.

2286

kcal

Calories

142

Fat

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: Filling, 1/3 cup all-purpose flour, 1 tablespoon sweet Hungarian paprika, 1 1/2 teaspoons coarse kosher salt, and more.

Yes, Bison And Red Wine Shepherd'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2286 kcal
Category
Baking & Desserts

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