Pâté chinois rustique au bison et aux champignons

Spécial découverte

Découverte

avec salade fraîche

8 min

Difficulté: 2/3

Canadienne

En matière de réconfort, il est difficile de faire mieux que le pâté chinois! Cette version rustique déborde d’ingrédients de première qualité comme le bison et le mélange de champignons, et est garnie de cheddar vieilli. Une salade simple et fraîche en accompagnement complète cette soirée à la maison!

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Poisson

Utensils

Grande casserole

Cuillères à mesurer

Presse-purée

Grand bol

Grande poêle antiadhésive

Fouet

Verre doseur

Passoire

Plat de cuisson de 20x20 cm

Tags

Découverte

SEO

Ingrédients

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

2 tbsp

Mélange de champignons

200 g

Thym

7 g

Cheddar blanc, râpé

1 cup

Tomato

1 unit(s)

Vinaigre de vin rouge

1 tbsp

Sucre

0.5 tsp

Poivre

0.25 tsp

Beurre non salé

4 tbsp

Sel

0.5 tsp

Lait

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.