Venison Cottage Pie
Venison Cottage Pie



  • 2 tbsp veg oil
  • 500g venison mince
  • 1 large carrot, chopped
  • 1 onion, chopped
  • 1 tbsp flour
  • 2 bay leaves
  • 2 tbsp tomato ketchup
  • 100ml red wine
  • 600ml beef stock
  • 1kg creamy mashed potato, for the topping
  • Heat the oil in a casserole dish, then tip in the venison and cook for 15 mins to brown all over. Stir in the onion and carrot and cook for 10 mins more, then sprinkle in the flour and cook for another 2 mins. Stir in the ketchup and bay leaves, then pour in the wine. Leave to bubble for a minute or two, then gradually stir in the stock. Leave to simmer for 30 mins, until the gravy is nicely thickened.
  • Preheat the oven to 190C. Tip the venison mixture into a baking tin, and spread the buttery mashed potato over the top with a spatula. Bake for 35-40 mins until golden and bubbling, then leave to rest for 10 mins before serving.
1 hr 50 mins
4 serving

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