avec salade fraîche
Ingrédients : Pomme de terre Russet • Bison haché maigre • Mirepoix (oignon, carotte, céleri) • Mélange de champignons (champignon crémini, champignon blanc, pleurote) • Cheddar blanc (lait) (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) • Tomate Roma • Épinards • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange d’épices pour sauce brune (soya, blé) (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Thym.
Allergens
Utensils
Tags
Bison haché maigre
250 g
Pomme de terre Russet
2 unit(s)
Base de sauce tomate
2 tbsp
Mirepoix
227 g
Bébés épinards
56 g
Concentré de bouillon de bœuf
1 unit(s)
Mélange d'épices pour sauce
20 g
Mélange de champignons
200 g
Thym
7 g
Cheddar blanc, râpé
1 cup
Tomato
1 unit(s)
Vinaigre de vin blanc
1 tbsp
Sucre
0.5 tsp
Poivre
0.25 tsp
Beurre
4 tbsp
Sel
0.5 tsp
Lait
0.25 cup
Huile
1.5 tbsp
- 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.
1140
kcal
Calories
75
g
Fat
38
g
Saturated Fat
68
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
50
g
Protein
210
mg
Cholesterol
1640
mg
Sodium
2
g
Trans Fat
2500
mg
Potassium
600
mg
Calcium
8.5
mg
Iron
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