Our take on a Cottage Pie, but with venison mince of course. This is the best in a cold day when you’re a bit weary, it’s a very humble but absolutely delicious dish!

Ingredients: serves 6-8 portions
500g venison mince
4 small brown onions or 2 large diced finely
2 tbs olive oil or couple knobs of butter
1tbs Worcester sauce
2 carrots diced small
1tbs thickening granules or 2 tsp cornflower
1/2 pint beef or game stock
1 cup pees
1tsp fresh ground pepper
Potatoes and butter as you like for your mash
1 cup grated mozzarella
Finely dice the onions and carrots and sweat off in a large pot until the onions translucent and carrots start to soften. Add the venison mince and brown through, stiring regularly to break up the mince. I hate it when there’s clumps of meat. Add the stock (If your using stock pots I would use 2 rich beef and add 1/4 pint of water), and Worcester sauce and ground pepper and let it simmer for 20 minutes stiring so it doesn’t catch then add the granules or cornflour and stir until thickened.
Pour mixture into oven dish and let it cool for a bit, add your frozen pees, put on your mash and top with the mozzarella and bake in 180 oven for 30 minutes. I serve it with some steamed broccoli or cauliflower.
Comments