Bison and Mushroom Cottage Pie
with Spinach Salad
Ingredients: Russet potato • Lean ground bison • Mirepoix (onion, carrot, celery) • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Roma tomato • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Thyme.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Lean Ground Bison
2 unit(s)
Russet Potato
2 tbsp
Tomato Sauce Base
(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
227 g
Mirepoix
56 g
Baby Spinach
1 unit(s)
Beef Broth Concentrate
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Mustard, Milk, Tree nuts, Sesame, Sulphites, Peanuts)
200 g
Mixed Mushrooms
7 g
Thyme
1 cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Tomato
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Mustard, Milk, Fish, Egg, Sesame, Soy, Wheat)
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Pepper*
4 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
¼ cup
Milk*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, strip thyme leaves from stems, then finely chop 1/2 tbsp (1 tbsp).
- Once boiling, reduce heat to medium-high. Simmer 10-12 min, uncovered, until fork-tender.
- 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.
- Meanwhile, heat a large non-stick pan over medium-high.
- 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 for 3-4 min, stirring occasionally, until golden. Season with salt and pepper.
- Transfer mushrooms to a plate.
- 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 4-5 min, breaking up bison into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add 1 tsp (2 tsp) thyme and tomato sauce base. Sprinkle Gravy Spice Blend into the pan. Cook 30 sec, stirring often, until bison and mirepoix are coated.
- To the pan with beef and mirepoix, add mushrooms, broth concentrate, 1 cup (2 cups) water, 1/2 tsp (1 tsp) vinegar and 1/4 tsp (1/2 tsp) sugar. Cook, stirring often, until filling is combined and comes to a simmer.
- Once filling is simmering, cook 1-2 min, stirring occasionally, until filling thickens slightly. Season with salt and pepper.
- Transfer filling to an 8x8-inch (9x13-inch for 4 servings) baking dish.
- Spread mashed potatoes in an even layer over filling.
- Sprinkle cheese evenly over top, then sprinkle with as much remaining thyme as you like.
- Bake cottage pie in the middle of the oven 12-14 min, until filling is bubbling around the sides. (TIP: For a golden top, turn the oven to broil and move the cottage pie to the top of the oven for 1-2 min to broil. Keep an eye on it so it doesn't burn.)
- Meanwhile, cut tomato into 1/2-inch pieces.
- To a large bowl, add remaining vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. 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.
- Allow pie to cool for 2-3 min before serving.
- Divide cottage pie between plates.
- Serve salad alongside.
