Rustic Bison and Mushroom Cottage Pie
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Rustic Bison and Mushroom Cottage Pie

Rustic Bison and Mushroom Cottage Pie

with Fresh Salad

Few dishes exemplify comfort food quite like a cottage pie! This version is filled with super-flavourful ingredients like bison and mixed mushrooms, then topped with aged cheddar. A simple fresh salad on the side completes this cozy dinner at home!

Tags:
Discovery
Allergens:
Wheat
Soy
Milk
Sulphites

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

Preparation Time40 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Lean Ground Bison

2 piece

Russet Potato

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

227 g

Mirepoix

56 g

Baby Spinach

1 piece

Beef Broth Concentrate

2 tbsp

Gravy Spice Blend

(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)

200 g

Mixed Mushrooms

7 g

Thyme

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

1 piece

Tomato

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

½ tsp

Sugar*

¼ tsp

Pepper*

4 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Salt*

¼ cup

Milk*

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Nutrition Values

Calories1050 kcal
Fat64 g
Saturated Fat36 g
Carbohydrate69 g
Sugar13 g
Dietary Fiber10 g
Protein50 g
Cholesterol210 mg
Sodium1540 mg
Trans Fat2 g
Potassium2500 mg
Calcium600 mg
Iron8 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

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

Instructions

Make mashed potatoes
1
  • 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.
  • Meanwhile, strip a few thyme leaves from stems, then finely chop 1/2 tbsp (1 tbsp).
  • Once potatoes are boiling, reduce heat to medium-high. Simmer, uncovered, until fork-tender, 10-12 min.
  • Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until creamy. Season with salt and pepper.
Cook mushrooms
2
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • While the pan heats, thinly slice mushrooms.
  • When the pan is hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pan until melted.
  • Add mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper.
  • Transfer mushrooms to a plate.
Start filling
3
  • Return the same pan to medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.
  • Add bison and mirepoix. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
  • Add 1 tsp (2 tsp) thyme and tomato sauce base. Sprinkle Gravy Spice Blend into the pan. Cook, stirring often, until bison and mirepoix are coated, 30 sec.
  • Add mushrooms, broth concentrate, 1 cup (2 cups) water, 1/2 tsp (1 tsp) vinegar and 1/4 tsp (1/2 tsp) sugar to the pan with beef and mirepoix. Cook, stirring often, until filling is combined and comes to a simmer.
Assemble and bake pie
4
  • Once filling is simmering, cook, stirring occasionally, until mixture thickens slightly, 1-2 min. Season with salt and pepper.
  • Transfer filling to an 8x8-inch baking dish (9x13-inch for 4 ppl).
  • Spread mashed potatoes in an even layer over filling.
  • Sprinkle cheese evenly over top, then sprinkle with as much remaining thyme as desired.
  • Bake cottage pie in the middle of the oven until filling is bubbling around the sides, 12-14 min. (TIP: For a golden top, turn the oven to broil and move the pie to the top of the oven to broil, 1-2 min. Keep an eye on the pie so it doesn't burn!)
Make salad
5
  • Meanwhile, cut tomato into 1/2-inch pieces.
  • Add remaining vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
  • When cottage pie is done, add spinach and tomatoes to the bowl with vinaigrette, then toss to combine.
Finish and serve
6
  • Allow pie to cool for 2-3 min before serving.
  • Divide cottage pie between plates.
  • Serve salad alongside.
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