
A gamey twist on a classic British comfort dish, featuring lean venison mince simmered in a rich red wine gravy and topped with buttery, nutmeg-scented mashed potatoes. This hearty pie is the ultimate warming meal for a chilly evening.
Heat the vegetable oil in a large casserole dish or heavy-bottomed saucepan over medium heat. Add the venison mince and cook for 15-20 minutes, stirring frequently to break up any lumps, until the meat is deeply browned and caramelized.
Add the finely chopped carrot and onion to the pan. Sauté for another 10 minutes until the vegetables soften and begin to take on a golden-brown color.
Sprinkle the plain flour over the meat and vegetable mixture. Cook for 2 minutes while stirring to remove the raw flour taste. Stir in the bay leaves and ketchup.
Pour in the red wine or stout (if using) and let it bubble for a minute to reduce. Gradually stir in the beef stock. Simmer gently over medium-low heat for 30-40 minutes until the venison is tender and the gravy has thickened into a rich sauce.
Transfer the filling to a medium baking dish and allow it to cool. This step helps the mash stay on top without sinking into the gravy. You can prepare this up to two days ahead and keep it chilled.
To make the topping, place the chopped potatoes in a large saucepan and cover with salted cold water. Bring to a boil and simmer for about 8 minutes until tender.
Drain the potatoes well and let them steam-dry in the colander for a few minutes. Mash thoroughly with the milk and 50g of the butter. Season with salt, pepper, and a generous grating of fresh nutmeg.
Spread the mashed potatoes over the pie filling, starting from the edges to create a seal and then filling in the middle. Use a fork to scrape decorative lines across the surface.
Preheat the oven to 190°C (170°C fan/Gas 5). Place the pie on a baking tray to catch any drips. Melt the remaining 25g of butter and drizzle it over the top. Bake for 35-40 minutes until the topping is golden and the filling is bubbling. Let rest for 10 minutes before serving.
For extra depth of flavor, add a splash of Worcestershire sauce to the gravy. If you prefer a lighter topping, you can substitute half of the potatoes with mashed cauliflower or parsnips. The assembled, unbaked pie can be frozen for up to six months; simply bake from frozen for 1 hour to 1 hour 15 minutes.





