Venison Cottage Pie

This delicious, wholesome comfort food using seasonal ingredients makes the perfect supper on a cold evening. Venison is one of the prime free-range, organic treats the local countryside has to offer. It holds a flavour slightly richer than beef though a lot leaner, which makes it ideal for people on diets!

 

Serves 6 generously (*any leftovers are suitable for home freezing)

Ingredients:

1kg lean minced venison

200g chopped pancetta or bacon lardons

3 garlic cloves – crushed

2 red onions – finely chopped

2 carrots – finely chopped

Bunch of thyme

250g (a can) chopped tomatoes

2 tbsp tomato puree

250ml red wine

1 beef stock cube

1tbsp flour

Salt & Pepper

Olive oil

Topping:

Cook’s note: My Grandma always adds a layer of carrot, parsnip and swede mash under the potato, making this dish all the more delicious.

1kg Maris Piper potatoes, peeled and chopped into cubes

6 parsnips, peeled and chopped into cubes

6 carrots, peeled and chopped into cubes

A few sprigs of thyme (use from above quantity)

1 garlic clove, crushed

100g strong cheddar cheese - grated (alternatively, smoked cheese works very well here)

Salt & Pepper

A splash of double cream

50g butter  

Method

v  Preheat the oven to 180’C

v  Boil two large saucepans of water and place the potatoes in one and the parsnips, carrots and swede in the other

v  Meanwhile in a large pan, heat a little olive oil and add the onions, garlic and pancetta, cooking for approximately 5 minutes until they begin soften

v  Add the mince, cooking for 5 minutes until the meat has browned off

v  Add the carrots and the flour and stir for a further few minutes

v  Pour in the tomatoes and sprinkle in the thyme

v  Stir in the tomato puree, stock cube and red wine,  season with salt and pepper and leave to simmer away for 10 minutes

v  Drain the potatoes, parsnips and carrots

v  Mash the carrots and parsnips into one bowl and the potatoes in another until smooth

v  Add a knob of butter and cream into both and stir

v  Add thyme into the parsnip and carrot mash and the garlic in with the potato mash and season both well

v  Place the mince mixture into a large oven proof dish, making sure it’s spread evenly

v  Spread the parsnip and carrot mash evenly on top of the mince followed by the mash potato

v  Finally sprinkle the cheese on top, season well with salt and pepper and add a few sprigs of thyme. Place in the oven for 40-50 minutes until the potato has crisped over

v  Serve with seasonal vegetables.