Pâté chinois rustique au bison et aux champignons

Spécial découverte

Très riche en fibres

avec salade d'épinards

40 min

Difficulté: 2/3

Canadienne

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) • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Thym.

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Tags

Très riche en fibres

Classic-plates

Regional-specialty

Speciality

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

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

Preparation

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 for 10-12 min, uncovered, until fork-tender.
Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (1/4 cup) 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 the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.
Add bison and mirepoix. Cook for 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 for 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 for 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 for 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.