Bison and Mushroom Cottage Pie

Discovery Special

Very High Fibre

with Spinach Salad

40 min

Difficulty: 2/3

Canadian

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) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Thyme.

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Classic-plates

Regional-specialty

Speciality

Ingredients

Lean Ground Bison

250 g

Russet Potato

2 unit(s)

Tomato Sauce Base

2 tbsp

Mirepoix

227 g

Baby Spinach

56 g

Beef Broth Concentrate

1 unit(s)

Gravy Spice Blend

20 g

Mixed Mushrooms

200 g

Thyme

7 g

White Cheddar Cheese, shredded

1 cup

Tomato

1 unit(s)

White Wine Vinegar

1 tbsp

Sugar

0.5 tsp

Pepper

0.25 tsp

Butter

4 tbsp

Salt

0.5 tsp

Milk

0.25 cup

Oil

1.5 tbsp

Preparation

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 for 10-12 min, uncovered, until fork-tender.
Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (1/4 cup) 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 the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.
Add bison and mirepoix. Cook for 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 for 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 for 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 for 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.