The deep, malty flavor that beer adds to a meat stew is the perfect filling for a pie. Paired well with crusty bread with herbed butter, this dish is perfect for any occasion.
Ingredients
- Herbed All-Butter Crust (double, plus optional half portion) for top and bottom of pie; half crust rolled out for bison decorations if using (recipe below)
- 1 pound bison stew meat, cubed
- ¼ cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (12-ounce) can lager style beer
- 2 cups beef stock
- 5 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, plus more to finish
- 2 medium carrots, sliced
- 3 medium new potatoes, quartered with the skin left on
- Finishing salt
Directions
Make the Filling
In a medium mixing bowl, toss the bison meat in the flour. Make sure the cubes are evenly coated in flour and shake off the excess. In a Dutch oven over medium heat, heat up the olive oil and butter. Add half of the bison cubes and cook, turning, until browned. Repeat with the remaining bison (I do this in batches so the pan doesn’t get too crowded). Set the browned bison aside.
In the same pot, cook the onion for 2 to 3 minutes, then add the garlic and tomato paste and cook for an additional minute. Add the beer, stock, Worcestershire sauce, sugar, paprika, salt, and pepper and stir to combine. Return the bison to the pot, cover, and simmer for 11/2 to 2 hours, until the liquid has reduced by a third. Add the carrots and potatoes and cook for an additional 30 minutes, until the carrots and potatoes are fork tender. Season to taste. Set aside to cool for at least an hour before filling the pie.
Assemble the Pie
Preheat the oven to 375°F. Fit one rolled-out crust into a greased 10-inch pie pan. Fill the crust with the cooled bison filling and top with the top crust. Roll and crimp the edges to seal tightly (see page 343).
If decorating the crust with bison buddies: Roll out the half portion of herbed crust and cut out bison with the cookie cutter. Make one shot of instant espresso (2 tablespoons espresso powder mixed with 1 tablespoon water) and use to paint the little bison. Freeze for 15 minutes on a parchment- lined baking sheet.
Bake the Pie
Brush the top crust with the egg wash. If using, place your bison buddies as you wish on the top crust. Sprinkle the pie with finishing salt and pepper. Cut vents on top of pie crust.
Place the pie on a baking sheet. Bake the pie on the center rack, rotating it 90 degrees every 15 minutes, for 1 to 11/2 hours, until the crust is golden brown. Let the pie rest for at least 15 minutes before cutting.
