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
- 2 large potatoes
-
1 tbsp red wine vinegar (use half)(red wine vinegar (100%))
-
80g Kale (whole leaf) (use half)(Kale (whole leaf))
-
4 tsp garlic, rosemary and thyme paste (use half)(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 garlic clove
-
150g vegetable gravy (use half) (Celery)(Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 1 carrot (use half)
-
140g slow cooked venison(venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 2 tbsp tomato purée (use half)
- 1 onion (use half)
Allergens
Contains:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 780Kcal |
| 383kJ | 3265kJ | |
| Fat | 2.1g | 18g |
| of which saturates | 0.4g | 3.7g |
| Carbohydrates | 12g | 102g |
| of which sugars | 2.0g | 17g |
| Protein | 5.7g | 49g |
| Salt | 0.26g | 2.2g |
| Fibre | 1.6g | 14g |
Ingredients
Ingredients
-
1 tbsp red wine vinegar(red wine vinegar (100%))
-
4 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 garlic clove
-
80g Kale (whole leaf)(Kale (whole leaf))
- 2 large potatoes
- 2 tbsp tomato purée
- 1 carrot
- 1 onion
-
150g vegetable gravy (Celery)(Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
-
275g slow-cooked venison(venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
Allergens
Contains:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 580Kcal |
| 382kJ | 2426kJ | |
| Fat | 2.8g | 18g |
| of which saturates | 0.5g | 3.4g |
| Carbohydrates | 10g | 62g |
| of which sugars | 2.3g | 15g |
| Protein | 6.6g | 42g |
| Salt | 0.34g | 2.2g |
| Fibre | 1.5g | 9.4g |
High protein
Low sat fat
Slow-cooked Venison Pie with Kale
A comforting dinner to get you through the week. Melt-in-your-mouth slow cooked British venison coated in a lush vegetable gravy is accompanied by a golden and lightly crispy mash topping. Steam-fried kale. brings the greens.
Cooking Instructions
Cooking Instructions
Before you start
- 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
Get the potatoes on
- Peel and roughly cut the potatoes into 3cm chunks, then add to the saucepan of boiling water
- Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 2 tsp oil, a pinch of salt and pepper
- Meanwhile, finely dice the onion. Dice the carrot into 1cm chunks (peel optional). Finely chop or grate the garlic
Build the dish
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and carrot and cook for 4-5 mins. Season with salt and pepper
- Add the garlic, garlic herb paste, tomato puree and vinegar and cook for a further 1-2 mins
Get your simmer on
- Add the vegetable gravy, the venison, along with all the juices from the bag and 100ml hot water to the pan (50ml for 1 person). Simmer for 7-8 mins, until the sauce has thickened.
- Gently pull apart the venison with a fork. Season to taste with salt and pepper
- Preheat the grill to high (240C)
Pie time
- Transfer the venison mix into an 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
- Meanwhile, rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
- Rinse and dry the frying pan, then reheat with 1 tsp oil on medium-high heat. Once hot, add the kale and cook for 1-2 mins, until golden. Season with salt and pepper. Add 1 tbsp water and steam for 2-3 mins, until soft
Plate up
- Share the venison pie between plates with the kale alongside
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