Bison Shepherd's Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Bison Shepherd's Pie

Bison Shepherd's Pie

with Balsamic-Dressed Grape Salad

Heart-warming steak 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 creamy, golden top and tuck in!

Allergens:
Soy
Sulphites
Wheat
Milk

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
DifficultyMedium

Ingredients

serving amount

250 g

Lean Ground Bison

3 piece

Russet Potato

113 g

Mirepoix

56 g

Arugula and Spinach Mix

2 tbsp

Tomato Sauce Base

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

56 g

Green Peas

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

85 g

Red Grapes

7 g

Thyme

28 g

Seed Blend

Not included in your delivery

0.38 tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

3 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

sideBannerName

Nutrition Values

Calories910 kcal
Fat44 g
Saturated Fat17 g
Carbohydrate95 g
Sugar21 g
Dietary Fiber10 g
Protein38 g
Cholesterol118 mg
Sodium1110 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.

Utensils

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

Instructions

Prep and cook potatoes
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop. Peel, then cut potatoes into 1/2-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.

Start filling
2

Return the same pan to medium-high. Add 1 tbsp (2 tbsp) butter, then mirepoix. Season with salt and pepper. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Add half the thyme. Cook, stirring often, until fragrant, 30 sec.

Finish filling
3

Add bison to the pan with veggies. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Season with pepper. Add tomato sauce base, stock powder, flour, 1 tsp (2 tsp) vinegar and 1/4 tsp (1/2 tsp) sugar. Cook, stirring constantly, until combined, 1 min. Stir in peas and 3/4 cup (1 1/2 cups) water. Bring to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Assemble pie
4

Transfer bison filling to an 8x8-inch baking dish (same for 4 ppl). Drain and return potatoes to the same pot, off heat.Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.Top filling with mashed potatoes. Smooth mashed potatoes over top, covering filling.

Bake pie and make vinaigrette
5

Place baking dish on a baking sheet. Bake in the middle of the oven, rotating the dish halfway through, until potatoes are golden-brown, 8-10 min. Meanwhile, halve grapes. Add remaining vinegar, 1/8 tsp (1/4 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Finish and serve
6

Allow pie to cool for 3-5 min before serving. Meanwhile, add grapes and arugula and spinach mix to the bowl with vinaigrette, then toss to combine. Sprinkle seed blend over salad.Divide pie between plates. Serve salad alongside.