Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip rosemary leaves from stems, then roughly chop. Halve tomatoes. Thinly slice mushrooms. Cut bacon crosswise into 1/4-inch strips.

Heat a large pot over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then mirepoix and rosemary. Season with salt and pepper. Cook, stirring occasionally, until veggies soften slightly, 4-5 min. Transfer veggies to a large bowl. Set aside.

Add bacon, bison and mushrooms to the pot. Cook, breaking up bison into smaller pieces, until no pink remains in bison and bacon is cooked, 3-5 min.** Sprinkle flour over top. Stir until toasted, 1 min.Add garlic puree, beef broth concentrate, miso broth concentrate, softened veggies and 1 cup (2 cups) water.Cook until sauce thickens slightly, 3-4 min. Season with salt and pepper.

Transfer bison filling to an 8x8-inch baking dish (9x13-inch for 4 ppl). Unroll puff pastry and discard the wax paper. Lay pastry over top of filling, then crimp pastry edges to the side of the baking dish. Brush top of pastry with 1/2 tbsp oil, then sprinkle with 1/4 tsp salt.Using a knife, make 3 small slits into top of pastry (6 slits for 4 ppl).Bake in the middle of the oven, rotating the dish halfway through, until pastry is golden-brown and flaky, 22-26 min.

While pie bakes, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in another large bowl.Add tomatoes. Season with salt and pepper, then toss to coat.

Allow pie to cool slightly before serving, 4-5 min. While pie cools, add spring mix to the large bowl with tomatoes, then toss to combine. Cut pie into slices. Divide pie and salad between plates.