Page title and description
Venison cottage pie
Venison cottage pie
- 800g potatoes, peeled and cut in 2cm dice
- 400g celeriac, peeled and cut in 2cm dice
- milk or cream
- oil for frying, e.g. sunflower or light olive
- 700g venison mince
- 2 streaky bacon rashers, finely chopped
- 1 large onion, finely chopped
- 2 carrots, peeled and cut into small dice
- 2 garlic cloves, finely chopped
- 4 mushrooms, chopped into small pieces
- 2 tbsp tomato purée
- 100ml red wine
- splash Worcestershire sauce
- ½ tsp dried thyme or 2 sprigs fresh (leaves only)
- 200ml beef stock or water
- 1 heaped tsp cornflour
- salt and pepper
Prep time: 20 min
Cooking time: 1h 10 min
Step 1Boil potatoes and celeriac in salted water for about 10 minutes until tender. Drain and mash with a good knob of butter, a splash of milk or cream and season well with salt and pepper.
Step 2While the potatoes are cooking, preheat oven to 200°C/Gas 6.
Step 3Heat 2 tablespoons oil in a non-stick frying pan. Brown the mince, breaking up any larger bits with your spoon. Tip onto a plate.
Step 4Add the bacon, onion and carrot to the same pan, with a splash more oil if needed. Cook for 8 minutes, stirring now and then, until the onion is soft.
Step 5Add the garlic, mushrooms and tomato purée and cook for 2 minutes. Put the mince back in the pan, add the wine and cook for 1 minute.
Step 6Add the Worcestershire sauce, thyme and stock or water. Season. Bring to the boil. Reduce the heat and simmer for 10 minutes.
Step 7Mix the cornflour in a small bowl with a splash of cold water. Stir together to make a paste. Stir into the mince and cook for another 5 minutes or so to thicken slightly. Taste and check the seasoning.
Step 8Spoon into an ovenproof dish. Spoon the mash over the top of the mince, making sure all the meat is covered. Spike it up a little with a fork to help it crisp up.
Step 9Bake for 20-30 minutes, depending on your oven, until golden and crisp.