Venison cottage pie

Name: Venison cottage pie
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: 1 tbsp Essential Olive Oil; 250 g Cooks’ Ingredients Soffritto Mix; 300 g pack Waitrose 10% Fat British Venison Mince; 1 tbsp Essential Tomato Purée; 3 sprig/s thyme, leaves picked; 1 tsp plain flour; 300 ml beef or chicken stock; 400 g pack Essential Carrot, Swede & Potato Mash; Steamed greens, to serve (optional)

Venison is a lean meat that’s full of flavour. It tastes particularly good topped with our ready-made carrot, swede and potato mash in this twist on a classic cottage pie.

5 out of 5 stars(3) Rate this recipe

HealthyLow in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook45 mins
Total time50 mins
Plusstanding

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Ingredients

1 tbsp Essential Olive Oil
250g Cooks’ Ingredients Soffritto Mix
300g pack Waitrose 10% Fat British Venison Mince
1 tbsp Essential Tomato Purée
3 sprig/s thyme, leaves picked
1 tsp plain flour
300ml beef or chicken stock
400g pack Essential Carrot, Swede & Potato Mash
Steamed greens, to serve (optional)

Method

Heat the oil in a large frying pan over a medium-high heat. Add the soffritto mix and fry for about 10 minutes, until any excess liquid has evaporated and the vegetables are soft. Add the venison mince, season and fry for 6-8 minutes until cooked through and no pink meat remains.
Preheat the oven to 200ºC, gas mark 6. Stir in the tomato purée and thyme; fry for 1 minute, then sprinkle over the flour and fry for 1 minute more. Add the stock and simmer for about 5 minutes until the meat is coated in a thick sauce; season and set aside.
Transfer to a small ovenproof dish (about 1 litre in volume) and top with the mash. Bake for 15-20 minutes until piping hot. Stand for 5 minutes before serving with greens, if liked.

Cook’s tip

Leftover thyme: strip the leaves from leftover sprigs, add to an ice cube tray and fill with olive oil. Freeze for up to 1 month and use the frozen cubes as a base for soups and stews.