Venison Cottage Pie with Sweet Potato Mash

Serving size

1 person 2 people 4 people

Ingredients

10g beef stock powder

(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
40g sundried tomatoes

(Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
80g baby spinach
200g passata

(tomatoes, salt, citric acid)
2 tsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
2 tbsp tomato purée
4 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
400g British venison mince
200g baby tomatoes
4 garlic clove
1 pepper
2 onion
2 sweet potato

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	505Kcal
	389kJ	2112kJ
Fat	3.4g	19g
of which saturates	0.7g	3.7g
Carbohydrates	11g	59g
of which sugars	4.4g	24g
Protein	5.3g	29g
Salt	0.38g	2.1g
Fibre	2.1g	11g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat Family classics

Venison Cottage Pie with Sweet Potato Mash

Prep time: 20 mins

Total time: 40 mins

Cuisine: British

Food group: Beef

The whole family will go so wild for this pie, they won’t even realise it’s healthy. Juicy British vension, simmered in a sundried tomato sauce, is topped with sweet potato mash studded with bright, leafy spinach.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a measuring jug, a large frying pan, a sieve, a peeler, a masher & an ovenproof dish

Make the mash & prep

Dice the sweet potatoes into 3cm chunks (peel optional), then add to the saucepan of boiling water. Simmer for 13-15 mins, until soft, then drain. Return to the pan and mash with 1 tbsp oil and a pinch of salt and pepper
Finely dice the onions. Cut the pepper into 1cm chunks. Halve the tomatoes. Finely chop or crush the garlic. Roughly chop the sundried tomatoes

Start the filling

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the venison and season with salt and pepper
Cook for 4 mins, breaking up the mince with a wooden spoon, until golden brown
Add the onion and pepper and cook for 3 mins, until softening

Add the flavour

Stir in the garlic, sundried tomatoes, sundried tomato paste, tomato puree, Italian herbs and halved tomatoes. Cook for a further 2 mins
Add the stock powder, passata and 250ml water. Bring to a boil, then simmer for 4-5 mins, until reduced slightly. Season with salt and pepper
Rinse the spinach, then stir into the venison and cook for 1-2 mins, until wilted

Grill the pie

Turn the grill to high (240C)
Transfer the venison mixture to the ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
Grill for 8-10 mins, until golden and bubbling

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Serve the venison cottage pie onto plates