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Bison, Mushroom and Bacon Pie
with Spring Salad
Mushrooms and savoury bison take centre stage in this mouthwatering pie, with bacon, carrots, peas and rosemary as their hearty co-stars! A simple spring salad alongside balances out the rich flavours.
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
100 g
Bacon Strips
227 g
Mushrooms
340 g
Puff Pastry
(Contains Gluten, Soy)
113 g
Mirepoix
1 tbsp
Garlic Puree
1 sprig
Rosemary
56 g
Spring Mix
113 g
Baby Tomatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Beef Broth Concentrate
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit(s)
Miso Broth Concentrate
(Contains Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip rosemary leaves from stems, then roughly chop. Halve tomatoes. Thinly slice mushrooms. Cut bacon crosswise into 1/4-inch strips.
Heat a large pot over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then mirepoix and rosemary. Season with salt and pepper. Cook, stirring occasionally, until veggies soften slightly, 4-5 min. Transfer veggies to a large bowl. Set aside.
Add bacon, bison and mushrooms to the pot. Cook, breaking up bison into smaller pieces, until no pink remains in bison and bacon is cooked, 3-5 min.** Sprinkle flour over top. Stir until toasted, 1 min.Add garlic puree, beef broth concentrate, miso broth concentrate, softened veggies and 1 cup (2 cups) water.Cook until sauce thickens slightly, 3-4 min. Season with salt and pepper.
Transfer bison filling to an 8x8-inch baking dish (9x13-inch for 4 ppl). Unroll puff pastry and discard the wax paper. Lay pastry over top of filling, then crimp pastry edges to the side of the baking dish. Brush top of pastry with 1/2 tbsp oil, then sprinkle with 1/4 tsp salt.Using a knife, make 3 small slits into top of pastry (6 slits for 4 ppl).Bake in the middle of the oven, rotating the dish halfway through, until pastry is golden-brown and flaky, 22-26 min.
While pie bakes, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in another large bowl.Add tomatoes. Season with salt and pepper, then toss to coat.
Allow pie to cool slightly before serving, 4-5 min. While pie cools, add spring mix to the large bowl with tomatoes, then toss to combine. Cut pie into slices. Divide pie and salad between plates.
