Venison cottage pie
Waitrose and Partners

Venison cottage pie

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.

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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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,058kJ/ 492kcals

Fat

21g

Saturated Fat

9.1g

Carbohydrates

26g

Sugars

12g

Fibre

11g

Protein

45g

Salt

1.3g

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