Venison Mash-Topped Pie
Venison Mash-Topped Pie



  • 2 tbsp oil
  • 6 rashers of smoky bacon, chopped
  • 1 chopped onion
  • 1 chopped carrot
  • 2 sprigs of rosemary, leaves chopped
  • 600g venison mince
  • 1 tbsp flour
  • 300ml red wine
  • 500ml game or beef stock
  • Salt and pepper
  • For the Mash Topping
  • 1 kg King Edward potatoes, chopped
  • Knob of butter
  • Splash of milk
  • Heat the oil in a large casserole and fry the bacon until crisp. Remove and set aside. Add the onion, carrot, rosemary and mince, and fry until golden brown. Sprinkle in the flour, cook for a minute, then add the wine to boil for a few mins until the liquid is reduced by half. Add the stock and bacon, simmer for 5 mins and season well, then cover and simmer for 40 mins
  • Preheat the oven to 200C. Spoon the mince mixture into a large ovenproof dish. Set aside to cool. Meanwhile, boil the potatoes in salted water until tender, then drain and mash with the butter and milk. Season well, then spoon the mash on top of the cold mince mixture, mark with a fork, and bake for 45 mins until golden and bubbling. Serve with greens.
2 hrs
6 serving

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