Bison, Mixed Mushroom and Bacon Pie
with Spring Salad
Mixed mushrooms and savoury bison take centre stage in this mouthwatering pie, with bacon, carrots, peas, rosemary and baby potatoes as their hearty co-stars! A simple spring salad alongside balances out the rich flavours.
The quantities provided above are averages only.
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
200 g
Mixed Mushrooms
340 g
Puff Pastry
(Contains Gluten, Soy)
113 g
Mirepoix
1 tbsp
Garlic Puree
1 sprig
Rosemary
360 g
Red Potato
56 g
Spring Mix
113 g
Baby Tomatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit
Beef Broth Concentrate
2 tbsp
All-Purpose Flour
(Contains Wheat)
56 g
Goat Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip rosemary leaves from stems, then roughly chop. Halve tomatoes. Cut potatoes into 1/4-inch pieces. Thinly slice mushrooms. Cut bacon crosswise into 1/4-inch strips.
Heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mirepoix, rosemary and potatoes. 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 crispy, 3-5 min.** Sprinkle flour over top. Stir until flour is toasted, 1 min. Add garlic puree, broth concentrate, softened veggies and 1 cup water (dbl for 4 ppl). Cook until sauce thickens slightly, 1-2 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 puff pastry over top of filling, then crimp puff 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 (dbl both for 4 ppl). 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, 20-25 min.
While pie bakes, whisk together vinegar, 1/4 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) 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. Crumble goat cheese over salad.
