Venison cottage pie
The red wine is optional, but it does add a richness to the sauce and works well with the venison. You could add stout instead – if you do, add a pinch of sugar as cooked stout can be slightly bitter.
SERVES 4-6 20 mins plus resting COOK 1 hr 50 mins EASY ❄
PREP
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 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.
2 Tip into a medium baking dish and leave to cool. The filling can be made up to two days ahead and kept chilled.
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. 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.
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.
GOOD TO KNOW iron PER SERVING (6) 447 kcals • fat 17g • saturates 8g • carbs 38g • sugars 7g • fibre 5g • protein 29g • salt 0.6g