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.
Venison Cottage Pie with Sweet Potato Mash
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.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Serving size
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, Marjoram, Parsley, Oregano, Sage, Basil)
- 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
Nutritional Information
Calories: 505
Protein: 29g
Carbs: 59g
Fat: 19g
Venison Cottage Pie with Sweet Potato Mash
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.
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Cooking Instructions
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
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