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.
Serving size
Ingredients
Ingredients
-
10g beef stock powder(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
-
1 tbsp green pesto(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
-
275g slow-cooked venison(venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
-
1 tbsp thickened aged balsamic vinegar (Sulphites)(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 2 tbsp tomato purée
- 180g Tenderstem broccoli
- 1 leek
- 2 garlic clove
- 120g chestnut mushrooms
- 1 onion
- 2 large potatoes
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 90Kcal | 607Kcal |
| 376kJ | 2540kJ | |
| Fat | 3.1g | 21g |
| of which saturates | 0.5g | 3.6g |
| Carbohydrates | 8g | 57g |
| of which sugars | 2.0g | 13g |
| Protein | 6.9g | 46g |
| Salt | 0.33g | 2.2g |
| Fibre | 2.1g | 14g |
Ingredients
Ingredients
-
10g beef stock powder (use half)(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
-
1 tbsp green pesto (use half)(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
-
1 tbsp thickened aged balsamic vinegar (use half) (Sulphites)(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 180g Tenderstem broccoli (use half)
- 2 large potatoes
- 2 garlic clove
-
140g slow cooked venison(venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 2 tbsp tomato purée (use half)
- 1 leek (use half)
- 120g chestnut mushrooms (use half)
- 1 onion (use half)
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 819Kcal |
| 383kJ | 3425kJ | |
| Fat | 2.5g | 22g |
| of which saturates | 0.5g | 4.1g |
| Carbohydrates | 11g | 98g |
| of which sugars | 1.7g | 15g |
| Protein | 6.0g | 53g |
| Salt | 0.26g | 2.3g |
| Fibre | 2.1g | 18g |
High protein
1/3 daily fibre
5 plants
Low sat fat
Wild Venison Pie with Potato Mash Topping & Pesto Broccoli
Our twist on a classic cottage pie: starring lean and richly flavoured, slow-cooked British venison. Add sweet leeks and earthy mushrooms to create a hearty filling. Top with a fluffy potato mash, then bake until golden and bubbling. Serve with tenderstem broccoli for extra green goodness!
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium ovenproof dish, a sieve, a peeler, a masher & a measuring jug
Make the mash
- Peel and chop the potatoes into 3cm chunks, then add to the saucepan. Simmer for 15-18 mins, until soft, then drain
- Return to the pan and mash with 1 tbsp olive oil and a pinch of salt and pepper
Prep time
- Meanwhile, thinly slice the onion and mushrooms. Finely chop or crush the garlic
- Trim and thinly slice the leek into 1/2cm thick half-moons. Trim the broccoli
Build the filling
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the leek and onion and cook for 3-4 mins. Season with salt and pepper. Add the mushrooms and cook for another 4-5 mins, until veg is softened and golden
- Add the garlic and tomato puree and cook for 1 min, then stir in the balsamic vinegar, stock powder and 100ml water (50ml for 1 person). Bring to the boil, then add the venison (with all its juices from the bag)
- Gently pull apart any larger pieces of venison and simmer for 3-4 mins, until piping hot and thickened
Grill the pie
- Preheat the grill to high (240C)
- Transfer the venison filling to the medium ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Add the broccoli to the foil-lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper. Grill the pie and broccoli for 9-10 mins, until golden
Finish & plate up
- When everything's ready, add the pesto to the broccoli and toss to coat
- Share the venison pie between plates, with the pesto broccoli alongside
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