Rustic Bison and Mushroom Cottage Pie
with Fresh Salad4.5(193)
Calories
:
1050 kcalProtein
:
50g proteinPreparation Time
:
40 minutesDifficulty
:
MediumDiscovery
Allergens:
- Wheat
- Soy
- Milk
- Sulphites
- Wheat
- Crustaceans
- Soy
- Milk
- Sesame
- Fish
- Sulphites
- Mustard
- Egg
- May contain traces of allergens
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
250 g
Lean Ground Bison
2 unit(s)
Russet Potato
2 tbsp
Tomato Sauce Base
(May contain traces of: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
227 g
Mirepoix
56 g
Baby Spinach
1 unit(s)
Beef Broth Concentrate
2 tbsp
Gravy Spice Blend
(Contains: Wheat, Soy May contain traces of: Milk, Sesame, Fish, Sulphites, Mustard, Egg)
200 g
Mixed Mushrooms
7 g
Thyme
1 cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
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*
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
Cooking Steps
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.
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.
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.
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!)
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.
6
- Allow pie to cool for 2-3 min before serving.
- Divide cottage pie between plates.
- Serve salad alongside.
