Rustic Bison and Mushroom Cottage Pie

Discovery Special

Discovery

with Fresh Salad

8 min

Difficulty: 2/3

Canadian

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!

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Utensils

Large Pot

Measuring Spoons

Potato Masher

Large Bowl

Large Non-Stick Pan

Whisk

Measuring Cups

Colander

8x8" Baking Dish

Tags

Discovery

SEO

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

2 tbsp

Mixed Mushrooms

200 g

Thyme

7 g

White Cheddar Cheese, shredded

1 cup

Tomato

1 unit(s)

Red Wine Vinegar

1 tbsp

Sugar

0.5 tsp

Pepper

0.25 tsp

Unsalted Butter

4 tbsp

Salt

0.5 tsp

Milk

0.25 cup

Preparation

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.

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.

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.

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!)

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.