BISON AND CHEDDAR PIE

Bison and Cheddar Pie

What’s your favorite kind of pie? Around here meat pie is definitely near the top. This recipe is good for freezing so you may as well double it and have one for supper and one for later! I make my own pastry so I’ve added that in as well but if you’d rather not add the extra step you can always by pie shells or pie pastry from your local grocery store. 

Serves about 6 people. Total time needed approximately 1.5 hours. 

Ingredient List:

Pastry:

2 cups all purpose flour

½ tsp salt

1 cup cold unsalted butter

¼ cup ice water

1 Tbsp white vinegar

Milk for brushing

Filling:

1.5 lbs ground bison

1 medium yellow onion, diced

1 stalk celery with leaves, diced

1 Tbsp minced garlic

1 tsp fresh ground pepper

1 tsp chili powder

1 tsp hot sauce(optional)

1 tsp Worcestershire sauce

1 cup bison stock

2 Tbsp corn starch

1 ½ cup old grated cheddar cheese

Kosher salt

Ingredients to make bison and cheddar pie

Method:

Prepare pastry: 

Ingredients:

2 cups all purpose flour

½ tsp salt

1 cup cold unsalted butter

¼ cup ice water

1 Tbsp white vinegar

1. Combine the flour and the salt. Cut in the butter and use your hands or a pastry blender to combine the butter and flour mixture until butter is pea sized. Add water and vinegar and mix with hands until the dough comes together, adding more water if need be but make sure dough is not sticky. Form into two discs, wrap and place in fridge while you prepare the filling. 

 

Filling:

Ingredients:

1.5 lbs ground bison

1 medium yellow onion, diced

1 stalk celery with leaves, diced

1 Tbsp minced garlic

1 tsp fresh ground pepper

1 tsp chili powder

1 tsp hot sauce(optional)

1 tsp Worcestershire sauce

1 cup bison stock

2 Tbsp corn starch

1 ½ cup old grated cheddar cheese

Kosher salt

2. In a large skillet or cast-iron pan brown the bison over medium-high heat, breaking it up with a wooden spoon. 

3. Add the onion, celery and garlic and cook until vegetables are tender, about 5 minutes. 

4. Stir in pepper, chili powder, hot sauce, and Worcestershire sauce. Cook and stir for about 1 minute. 

5. In a small bowl whisk the corn starch and bison stock. Stir into the bison mixture.

6. Add the cheese and stir until it melts. Taste and season with salt if necessary. 

7. Remove from heat and let cool for 10 minutes. 

Assembly:

8. Remove pastry from fridge. On a floured surface roll out dough into two circles to fit a 10-inch pie plate. Place one rolled pastry on the bottom of the pie plate, add the filling and top with remaining pastry. Crimp edges, cut slits in the top to release heat and brush with milk. 

9. Bake at 350 degrees for 45 minutes. Remove from oven and let sit for 15 minutes before serving. 

10. Serve with roasted veggies and a green salad. 

Double-crust bison and cheddar pie ready to be baked

 

Slice of bison and cheddar pie garnished with parsley

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