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Check out the latest recommended times in our Cooking Guidelines.
Venison & Mushroom Cottage Pie with Sweet Potato Topping & Peas
You’ll love this hearty pie: it’s easy enough for everyday, but with plenty of wow-factor for weekends. Think lean British venison, earthy mushrooms, creamy sweet potato mash. On the side? Sweet green peas, of course.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 300g peas
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 4 tbsp tomato purée
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 400g British venison mince
- 2 carrot
- 2 onion
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 240g chestnut mushrooms
- 1 tbsp cornflour
- 3 sweet potato
Nutritional Information
Calories: 597
Protein: 33g
Carbs: 84g
Fat: 17g
Venison & Mushroom Cottage Pie with Sweet Potato Topping & Peas
You’ll love this hearty pie: it’s easy enough for everyday, but with plenty of wow-factor for weekends. Think lean British venison, earthy mushrooms, creamy sweet potato mash. On the side? Sweet green peas, of course.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a medium baking dish, a sieve, a measuring jug, a grater & a peeler
Get started
- Chop 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
- Dissolve the cornflour in the jug with 50ml cold water, then add the stock and top up with 300ml boiling water
Fry the vension & prep
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the venison mince and season with salt and pepper. Cook for 5 mins, breaking it up with a wooden spoon, until golden
- Thinly slice the mushrooms. Finely dice the onions. Coarsely grate the carrots
Build the flavour
- Add the mushrooms, onion and carrot to the pan and cook for 5 mins, until softened
- Stir in the garlic herb paste, Italian herbs, tomato puree and balsamic vinegar and cook for a further 1 min, then stir in the stock mixture and simmer for 5-6 mins, until reduced
- Preheat the grill to high (240C)
Assemble the pie
- Return the sweet potato to the pan and mash with 2 tsp oil and a pinch of salt and pepper
- Transfer the venison mixture to the medium baking dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the pie topping
- Grill for 8-10 mins, until golden
Cook the peas & plate up
- Rinse the saucepan, refill with salted water and bring to a boil. Once boiling, add the peas and cook for 2-3 mins, then drain and return to the pan with 1 tsp oil and a pinch of salt and pepper
- Serve the pie onto plates, with the peas alongside
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