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

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.

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

227 g


340 g

Puff Pastry

(Contains Gluten, Soy)

113 g


1 tbsp

Garlic Puree

1 sprig


56 g

Spring Mix

113 g

Baby Tomatoes

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 piece

Beef Broth Concentrate

2 tbsp

All-Purpose Flour

(Contains Wheat)

1 piece

Miso Broth Concentrate

(Contains Soy)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.38 tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1470 kcal
Fat97 g
Saturated Fat42 g
Carbohydrate90 g
Sugar10 g
Dietary Fiber7 g
Protein47 g
Cholesterol145 mg
Sodium1880 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. 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 (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.

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 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.

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 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.

Marinate tomatoes

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.

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.