Bear Cottage Pie with Crispy Bacon and Cabbage on the Side
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Bear lends itself so well to warm and homey meals like this bear cottage pie, while a side of crispy bacon and cabbage works to help hold up the rich wild flavors of the meat.
Using store-bought puff pastry makes this recipe quick and easy to make at home!
Servings-8
Prep time-15 minutes
Cook time-1 hour
Also works with-Any ground meat
Looking for more bear recipes? Try out this Bear and Barley Soup by Gunnar Emberg!
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Bear Cottage Pie
8
servings15
minutes1
hourKeep the screen of your device on
Ingredients
Olive oil
1 small white onion finely chopped
3 cloves of garlic, minced
2 tbsp Worcestershire sauce
2 tbsp tomato paste
2 c frozen vegetable medley (e.g. corn, carrots, peas, and green beans)
1.5 lbs ground bear meat
1 c beef stock or bone broth
1 small bay leaf
1 c Irish stout (like Guinness)
1 tsp ground black pepper
2 tsp all-purpose flour
1 pkg of refrigerated pre-rolled puff pastry dough
8 oz hickory smoked bacon, cut into 1 inch squares
1 small head of green cabbage, cut into long thin slices.
1 small egg for egg wash
Preparation
- Pre heat oven to 425 °F. Drizzle olive oil in oven safe pan and sauté the onions and garlic over medium heat until translucent and fragrant, about five minutes. Throw in a pinch of salt and the ground pepper.
- Add ground meat. Stirring frequently, cook the meat for ten minutes.
- Mix Worcestershire sauce and tomato paste in a small bowl. Add to meat and stir.
- Sprinkle flour over meat and mix until its fully incorporated.
- Pour broth and stout over the meat, add bay leaf, and stir. Turn heat down and simmer 5 minutes. Liquid should thicken into a gravy consistency. Add more flour if sauce is too thin.
- Remove pan from heat and let sit for five minutes.
- Roll puff pastry dough over the top of the pie mixture and cut slits or designs to your liking. Brush egg wash over the pastry. Bake in oven for 40 minutes.
- While the pie is in the oven, fry bacon in pan on medium to high heat until crispy.
- Toss in the cabbage and sauté for 15 minutes, stirring frequently. Remove from heat once cabbage has started to crisp up.
- 10. Serve pie immediately or refrigerate and re heat to let the filling set up. Enjoy!
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