Venison mince makes a deeply savoury cottage pie, richer and less greasy than beef. Technically a shepherd's pie uses lamb and a cottage pie uses beef, but venison fits the family tradition perfectly. This serves six with leftovers.
Ingredients
Filling:
- 800g venison mince
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 carrots and 2 celery sticks, diced
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 1 tbsp plain flour
- 200ml red wine
- 400ml beef stock
- 2 tbsp Worcestershire sauce
- 2 bay leaves and a few thyme sprigs
- 100g frozen peas
Mash topping:
- 1.2kg floury potatoes (Maris Piper or King Edward), peeled and chopped
- 60g butter and 100ml milk
- Salt and black pepper
Method
- Boil the potatoes in salted water for 15 to 20 minutes until tender. Drain, let them steam dry for a couple of minutes, then mash with the butter, milk and seasoning.
- Brown the venison mince in the oil in a large pan, breaking it up, until no pink remains. Remove with a slotted spoon.
- In the same pan, fry the onion, carrots and celery for 8 minutes. Add the garlic, tomato purée and flour for 2 minutes.
- Return the mince, add the wine, stock, Worcestershire sauce and herbs. Simmer for 30 to 35 minutes until thick and glossy. Remove the bay leaves and stir in the peas.
- Heat the oven to 200°C (180°C fan) / gas 6. Spoon the mince into a large baking dish and top with mash. Rough up the surface with a fork.
- Bake for 25 to 30 minutes until golden on top and bubbling at the edges.
Tips
- Venison is very lean, so don't skimp on the oil when browning.
- For crispier edges, dot the top with butter or scatter over a little grated cheddar before baking.
- Freeze before baking for up to three months. Defrost overnight and bake until piping hot.
FAQs
Is this a cottage pie or a shepherd's pie?
Traditionally, cottage pie is made with beef and shepherd's pie with lamb. Venison mince works well in either, and people use both names for it.
Can I add vegetables?
Yes. Swede, parsnip, leeks or mushrooms all work well in the filling.
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