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British Venison Cottage Pie with Parsnip & Potato Mash
Say hello to our tender British venison! Delicious in a simple cottage pie, enriched with aged balsamic vinegar and topped with sweet parsnip & potato mash. Serve with green beans and thyme-roasted carrots for extra veg.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 160g green beans
- 150g peas
- 400g British venison mince
- 3 garlic clove
- 1 onion
- 3 carrot
- 1 handful of fresh thyme
- 2 large potatoes
- 2 parsnip
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 526
Protein: 31g
Carbs: 60g
Fat: 17g
British Venison Cottage Pie with Parsnip & Potato Mash
Say hello to our tender British venison! Delicious in a simple cottage pie, enriched with aged balsamic vinegar and topped with sweet parsnip & potato mash. Serve with green beans and thyme-roasted carrots for extra veg.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to the boil
- Pull out a large frying pan, a measuring jug, a sieve, a masher & a large baking dish
Make the mash & roast the carrots
- Dice the potatoes and parsnips into 3cm chunks (peel optional), then add to the saucepan
- Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1 tbsp oil and a pinch of salt and pepper
- Cut the carrots into 2cm thick batons (peel optional). Strip the thyme from the stalks and finely chop
- Place the carrots onto the lined baking tray and toss with half the thyme, 1/2 tbsp oil and a pinch of salt and pepper. Roast for 20-25 mins, until soft and golden
Start the filling
- Finely dice the onion. Finely chop or crush the garlic
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the venison and onion and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
- Stir in the garlic herb paste, fresh garlic, vinegar and remaining thyme and cook for 2 mins
Simmer simmer
- Add the passata, stock powder and 200ml water to the pan. Bring to the boil, then simmer for 6-8 mins, until the venison is cooked through
- Stir the peas into the venison in the final 2 mins
- Trim the green beans. In the final 10 mins of roasting, add the green beans to the carrot tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for the remaining time, until tender
Build the pie
- Transfer the venison mixture to the large baking dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Bake for 8-10 mins, until the top is golden and crisp
Plate up
- Serve the venison cottage pie onto plates, with the roasted carrots and green beans alongside
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