Venison cottage pie

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.