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Bison Cottage Pie
Bison Special
Discovery
Bison Cottage Pie

with Balsamic-Dressed Grape Salad

Difficulty: 2/3
Canadian

Heart-warming cottage 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 golden, cheesy top and tuck in!

Allergens

Sulphites
Soy
Wheat
Milk

Utensils

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

Tags

Discovery
Ingredients
Lean Ground Bison

Lean Ground Bison

250 g

Russet Potato

Russet Potato

460 g

Mirepoix

Mirepoix

113 g

Arugula and Spinach Mix

Arugula and Spinach Mix

56 g

Tomato Sauce Base

Tomato Sauce Base

2 tbsp

Beef Broth Concentrate

Beef Broth Concentrate

1 unit

Green Peas

Green Peas

56 g

Gravy Spice Blend

Gravy Spice Blend

2 tbsp

Balsamic Vinegar

Balsamic Vinegar

1 tbsp

Red Grapes

Red Grapes

85 g

Thyme

Thyme

7 g

Sugar

Sugar

0.125 tsp

Salt

Salt

0.5 tsp

Pepper

Pepper

0.25 tsp

Unsalted Butter

Unsalted Butter

3 tbsp

Oil

Oil

1.5 tbsp

White Cheddar Cheese, shredded

White Cheddar Cheese, shredded

1 cup

Preparation
1
Cook potatoes

Before starting, preheat the oven to 425°F. Wash and dry all produce. 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. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

2
Start filling

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, strip 2 tsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. When hot, add 1 tbsp butter (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until veggies soften slightly, 1-2 min. Season with salt and pepper. Add bison. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

3
Finish filling

Add half the thyme, peas, tomato sauce base and 1/2 tsp vinegar (dbl for 4 ppl) to the pan with bison. Cook, stirring often, until fragrant, 1 min. Sprinkle Gravy Spice Blend over top. Cook, stirring constantly, until combined, 30 sec. Add broth concentrate and 3/4 cup water (dbl for 4 ppl). Bring to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

4
Assemble and bake pie

Transfer bison filling to an 8x8-inch baking dish (9x13-inch for 4 ppl).Top filling with mashed potatoes. Spread into an even layer, covering filling. Sprinkle cheese evenly over top, then sprinkle with as much remaining thyme as desired. Bake pie in the middle of the oven, until filling is bubbling around the sides, 14-16 min.

5
Make salad

Meanwhile, halve grapes. Add remaining vinegar, 1/8 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. When pie is almost done, add grapes and arugula and spinach mix to the bowl, then toss to combine.

6
Finish and serve

Allow pie to cool for 3-5 min before serving. Divide pie between plates. Serve salad alongside.

Nutrition per serving

1080

kcal

Calories

69

g

Fat

35

g

Saturated Fat

72

g

Carbohydrate

15

g

Sugar

8

g

Dietary Fiber

47

g

Protein

190

mg

Cholesterol

1500

mg

Sodium

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