Bison Guinness Pie

Prep & Cook Time: 3 hours 30 minutes • Yields: 4-6 servings

Ingredients:
For the Bison Stew Filling:
1 pkg. Fossil Farms' Bison Stew Meat, 1lb.
2 tbsp. vegetable oil
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup mushrooms, sliced (optional)
2 tbsp. tomato paste
2 tbsp. all-purpose flour
1 cup Guinness stout beer
1 cup beef or bison broth
1 tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tsp. fresh thyme
(or ½ tsp. dried thyme)
½ tsp. fresh rosemary
(or ¼ tsp. dried rosemary)
1 bay leaf
½ tsp. salt (adjust to taste)
½ tsp. black pepper
1 pkg. store-bought pie crust
For Egg Wash:
1 egg, beaten
1 tbsp. water

Equipment:
Measuring cups and spoons
Stove
Large pot or Dutch oven
Wooden spoon or spatula
Cutting board and knife
Rolling pin
9-inch pie dish
Whisk
Small bowl
Pastry brush

Method:
Prepare the Bison Stew Filling:
1. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Add Bison stew meat and brown on all sides (5–7 minutes). Remove and set aside.

2. In the same pot, add diced onion, garlic, carrots, and celery. Sauté for 5 minutes until softened. Add mushrooms (if using).

3. Stir in tomato paste and flour, coating the vegetables. Cook for 1–2 minutes, stirring, pour in Guinness beer, scraping up any bits from the bottom. Let it simmer for 2 minutes.

4. Stir in broth, Worcestershire sauce, Dijon mustard, thyme, rosemary, bay leaf, salt, and pepper. Return the seared Bison to the pot.

5. Reduce heat to low, cover, and let simmer for 2.5 hours, stirring occasionally, until the Bison is tender and the sauce is thick. Remove the bay leaf and let the filling cool slightly.

6. Preheat oven to 375°F (190°C).

7. Roll out one portion of dough and fit it into a 9-inch pie dish. Trim excess edges. Pour in the cooled Bison filling, spreading evenly.

8. Roll out the second piece of dough and place it over the filling. Crimp edges to seal and cut small slits in the top for steam.

9. Brush the top with egg wash (1 beaten egg + 1 tbsp water). Place the pie dish on a baking sheet.

10. Bake for 40–45 minutes, until the crust is golden brown. Let it rest for 10 minutes before serving.

11. Serve and enjoy!

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