Rustic Bison and Mushroom Cottage Pie
with Fresh Salad
Few dishes exemplify comfort food quite like a cottage pie! This version is filled with super-flavourful ingredients like bison and mixed mushrooms, then topped with aged cheddar. A simple fresh salad on the side completes this cozy dinner at home!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
2 unit(s)
Russet Potato
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
227 g
Mirepoix
56 g
Baby Spinach
1 unit(s)
Beef Broth Concentrate
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
200 g
Mixed Mushrooms
7 g
Thyme
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Tomato
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Pepper*
4 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
¼ cup
Milk*
Nutrition Values
Utensils
Instructions
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, strip a few thyme leaves from stems, then finely chop 1/2 tbsp (1 tbsp).
- Once potatoes are boiling, reduce heat to medium-high. Simmer, uncovered, until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until creamy. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, thinly slice mushrooms.
- When the pan is hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pan until melted.
- Add mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper.
- Transfer mushrooms to a plate.
- Return the same pan to medium-high.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.
- Add bison and mirepoix. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Add 1 tsp (2 tsp) thyme and tomato sauce base. Sprinkle Gravy Spice Blend into the pan. Cook, stirring often, until bison and mirepoix are coated, 30 sec.
- Add mushrooms, broth concentrate, 1 cup (2 cups) water, 1/2 tsp (1 tsp) vinegar and 1/4 tsp (1/2 tsp) sugar to the pan with beef and mirepoix. Cook, stirring often, until filling is combined and comes to a simmer.
- Once filling is simmering, cook, stirring occasionally, until mixture thickens slightly, 1-2 min. Season with salt and pepper.
- Transfer filling to an 8x8-inch baking dish (9x13-inch for 4 ppl).
- Spread mashed potatoes in an even layer over filling.
- Sprinkle cheese evenly over top, then sprinkle with as much remaining thyme as desired.
- Bake cottage pie in the middle of the oven until filling is bubbling around the sides, 12-14 min. (TIP: For a golden top, turn the oven to broil and move the pie to the top of the oven to broil, 1-2 min. Keep an eye on the pie so it doesn't burn!)
- Meanwhile, cut tomato into 1/2-inch pieces.
- Add remaining vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
- When cottage pie is done, add spinach and tomatoes to the bowl with vinaigrette, then toss to combine.
- Allow pie to cool for 2-3 min before serving.
- Divide cottage pie between plates.
- Serve salad alongside.
