Braised Bison Osso Buco Pie

Quick, easy use of leftovers (substitute beef stew but or any slow cooked meat/veggies).

4 osso buco cut of bison (of course you sub beef)
1 cup white beans (rinsed, drained)
1 package of cremini mushrooms (sub any type of mushroom you prefer)
1 clove of garlic, peeled and smashed
1 small bunch of skinny carrots ~ 4-5 or a handful of baby carrots
1 bundle of fresh Thyme (4-5sprigs)
1/2cup rinsed pickled cherries-optional (could sub dried cherries or figs and 1/2 tsp cinnamon, 1/4 tsp clove)
Fresh cracked black pepper
Beef stock or broth
1 package Demi-glace
1 sheet frozen puff pastry, thawed (optional)
1 beaten egg
1 tbsp cornstarch

Instructions:

1. Add all the above ingredients to a slow cooker.
2. Add enough stock to just cover the meat.
3. Spoon pre-packaged demi-glace (available at grocery in the sauce/soup aisle - small disc of concentrate) into slow cooker and mix into broth until dissolved.
4. Cook on High for 4 hours or slow for 8.
5. Upon completion of cooking, discard Thyme sprigs. Remove meat and pull from the bone. Discard bone, fatty tissue and tendon. If you desire - scoop out marrow and eat on toast.

For immediate consumption--
Skim off fat and serve meat, broth, veggies etc...over brown rice or mashed potatoes. Otherwise place contents into refrigerator and allow it to cool so fat can solidify making it easier to remove.

Pie can be made from leftovers or next day. If you don't mind the fat, can me prepared immediately.

To Make Pie:
Note: this will not use all the osso buco- there will be plenty remaining in slow cooker for left overs.
Pre-heat oven to 400F. Place some flour on work surface to prevent pastry from sticking.

1. Roll out pastry, keeping the rectangular shape. Roll dough just enough so it will hang over a pie plate on all sides. Place pastry over pie plate gently taking care not to tear (enough butter in the dough your pie plate does not need greasing). Using hands press dough into plate allowing extra dough to drape over the sides.
2. Using a slotted spoon, place drained meat and veggies into center of dough ~ 3-4cups of filling.

     3. Pull dough from top, right corner into the center.
     4. Repeat with opposing side (left bottom corner).
     5. Repeat again until all 4 sides have covered the filling.

    6. Cut several 2 inch slits into dough. Brush with beaten egg & bake for 30 min. or until crust is brown

In the last 5 minutes of cooking, make gravy to serve on the side.

   7. In a sauce pan heat on low 2 cups of broth from slow cooker. Bring to a simmer.
   8. In a bowl, mix cornstarch and 2 tbsp of broth making a roux.
   9. Add roux to simmering sauce & allow to thicken on the stove. Will develop a nice shine & it is done.