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.

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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)


  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.


Typical values per serving when made using specific products in recipe


2,058kJ/ 492kcals



Saturated Fat












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