Bison, Mixed Mushroom and Bacon Pie
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Bison, Mixed Mushroom and Bacon Pie

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.


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

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

200 g

Mixed Mushrooms

340 g

Puff Pastry

(Contains Gluten, Soy)

113 g


1 tbsp

Garlic Puree

1 sprig


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


0.38 tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1730 kcal
Fat109 g
Saturated Fat46 g
Carbohydrate119 g
Sugar13 g
Dietary Fiber10 g
Protein54 g
Cholesterol170 mg
Sodium2060 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 Bowl
Large Pot
Measuring Spoons
Measuring Cups
Silicone Brush
8x8" Baking Dish



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.

Start filling

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.

Finish filling

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.

Bake pie

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.

Marinate tomatoes

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.

Finish and serve

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.