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Bison Cottage Pie
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Bison Cottage Pie

Bison Cottage Pie

with Balsamic-Dressed Grape Salad

Heart-warming cottage pie is a beloved English classic, but we've given this version a Canadian twist with flavourful bison to create a rich filling with veggies and thyme. Cut into that golden, cheesy top and tuck in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes


serving amount

250 g

Lean Ground Bison

460 g

Russet Potato

113 g


56 g

Arugula and Spinach Mix

2 tbsp

Tomato Sauce Base

1 unit

Beef Broth Concentrate

56 g

Green Peas

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

85 g

Red Grapes

7 g


1 cup

White Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

0.13 tsp


½ tsp


¼ tsp


3 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp



Nutrition Values

Calories1080 kcal
Fat69 g
Saturated Fat35 g
Carbohydrate72 g
Sugar15 g
Dietary Fiber8 g
Protein47 g
Cholesterol190 mg
Sodium1500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Potato Masher
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
8x8" Baking Dish
Large Bowl


Cook potatoes

Before starting, preheat the oven to 425°F. Wash and dry all produce. 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. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

Start filling

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, strip 2 tsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. When hot, add 1 tbsp butter (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until veggies soften slightly, 1-2 min. Season with salt and pepper. Add bison. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Finish filling

Add half the thyme, peas, tomato sauce base and 1/2 tsp vinegar (dbl for 4 ppl) to the pan with bison. Cook, stirring often, until fragrant, 1 min. Sprinkle Gravy Spice Blend over top. Cook, stirring constantly, until combined, 30 sec. Add broth concentrate and 3/4 cup water (dbl for 4 ppl). Bring to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Assemble and bake pie

Transfer bison filling to an 8x8-inch baking dish (9x13-inch for 4 ppl).Top filling with mashed potatoes. Spread into an even layer, covering filling. Sprinkle cheese evenly over top, then sprinkle with as much remaining thyme as desired. Bake pie in the middle of the oven, until filling is bubbling around the sides, 14-16 min.

Make salad

Meanwhile, halve grapes. Add remaining vinegar, 1/8 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. When pie is almost done, add grapes and arugula and spinach mix to the bowl, then toss to combine.

Finish and serve

Allow pie to cool for 3-5 min before serving. Divide pie between plates. Serve salad alongside.