Rich Venison Cottage Pie with Creamy Mash

Name: Rich Venison Cottage Pie with Creamy Mash
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6
Ingredients: 550 g venison mince; 1.2 kg potatoes , peeled and roughly chopped; 1 large carrot finely chopped; 1 onion, chopped; 1.5 tbsp vegetable oil; 75 g butter; 150 ml whole milk; 600 ml beef stock; 100 ml red wine or stout, or use extra stock; 2 tbsp ketchup; 1 tbsp plain flour; 2 bay leaves; 1 pinch nutmeg for grating

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.

Servings6 Portions

Prep Time20 Mins

Cook Time110 Mins

Difficulty

Intermediate

Ingredients

venison mince
550 g
potatoes , peeled and roughly chopped
1.2 kg
large carrot finely chopped
1
onion, chopped
1
vegetable oil
1.5 tbsp
butter
75 g
whole milk
150 ml
beef stock
600 ml
red wine or stout, or use extra stock
100 ml
ketchup
2 tbsp
plain flour
1 tbsp
bay leaves
2
nutmeg for grating
1 pinch

Step-by-Step Instructions

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.