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Venison cottage pie in a casserole dish

Venison cottage pie

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting
  • Easy
  • Serves 4 - 6

Indulge in our venison version of cottage pie. The red wine is optional, but does add richness to the sauce and pairs well with the flavour of the meat

  • Freezable
Nutrition: Per serving (6)
NutrientUnit
kcal447
fat17g
saturates8g
carbs38g
sugars7g
fibre5g
protein29g
salt0.6g
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Ingredients

  • 1-2 tbsp vegetable oil
  • 500-600g venison mince
  • 1 large carrot, finely chopped
  • 1 onion, chopped
  • 1 tbsp plain flour
  • 2 bay leaves
  • 2 tbsp ketchup
  • 100ml red wine or stout, or use extra stock
  • 600ml beef stock

For the mash topping

  • 1.2kg potatoes (King Edward or Desirée work well), peeled and roughly chopped
  • 150ml whole milk
  • 75g butter
  • nutmeg, for grating

Method

  • STEP 1

    Heat the oil in a casserole dish or large saucepan over a medium heat. Tip in the venison and stir to coat in the hot oil. Cook for 15-20 mins or until the mince is browned and toasted, adding more oil if it starts to look dry. Stir in the carrot and onion and cook for 10 mins more until they start to brown. Sprinkle over the flour and cook for a further 2 mins. Stir in the bay and ketchup, then pour in the wine, if using, and bubble for a minute, then gradually stir in the stock. Leave everything to simmer gently over a medium heat for 30-40 mins until you have a tender venison in a rich gravy.

  • STEP 2

    Tip into a medium baking dish and leave to cool. The filling can be made up to two days ahead and kept chilled.

  • STEP 3

    To make the topping, tip the potatoes into a large saucepan and cover with salted cold water, bring to the boil and simmer for about 8 mins until tender.

  • STEP 4

    Drain well, then leave to steam-dry for a few minutes. Mash well with the milk and two-thirds of the butter, then grate in a pinch of nutmeg and season. Using a spatula, top the pie filling with the mash, starting from the outside, then spread it over the middle. Using a fork, scrape lines across the top. Can be chilled for two days or frozen for up to six months.

  • STEP 5

    When you’re ready to cook, heat the oven to 190C/170C fan/gas 5. Put the pie on a large baking tray to catch any drips. Melt the remaining butter, and drizzle or brush it all over the top of the pie, then bake for 35-40 mins until golden and bubbling. Leave to rest for 10 mins, then serve straight from the dish.

Goes well with

Recipe from Good Food magazine, January 2022

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A star rating of 5 out of 5.2 ratings
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