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.
Warming Venison Pie & Tangy Plum Salad
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. A vibrant plum salad adds freshness and tang.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 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)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 4 spring onion
- 40g rocket (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 140g slow cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 2 tbsp tomato purée (use half)
- 400g potatoes (use half)
- 1 plum (use half)
- 1 onion (use half)
Nutritional Information
Calories: 653
Protein: 46g
Carbs: 71g
Fat: 20g
Ingredients
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 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.)
- 1 plum
- 1 onion
- 400g potatoes
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 carrot
- 200g passata (tomatoes, salt, citric acid)
- 40g rocket
- 2 tbsp tomato purée
- 4 spring onion
Nutritional Information
Calories: 633
Protein: 42g
Carbs: 70g
Fat: 19g
Warming Venison Pie & Tangy Plum Salad
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. A vibrant plum salad adds freshness and tang.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a peeler, a sieve, a masher, a small bowl, a large frying pan & an ovenproof dish
Get the potatoes on
- Peel and roughly chop the potatoes, then add to the saucepan.
- Simmer for 18-20 mins, until soft, then drain.
Build the dish
- Finely dice the onion. Dice the carrot into 1cm cubes.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrot, onion and cook for a further 4-6 mins.
Get your simmer on
- Add the tomato puree and cook for a further 1 min.
- Add the passata, vegetable gravy and venison to the pan, along with all the juices from the bag.
- Simmer for 8-10 mins until the sauce has thickened.
- Pull apart the venison with a fork.
- Season with salt and pepper.
Pie time
- Return the potatoes to the pan and mash with 1 tbsp oil, a pinch of salt and pepper.
- Thinly slice the spring onion and add to the mash with the Dijon mustard.
- Transfer the venison mix into an ovenproof dish.
- Spread the mash over the top evenly and bake in the oven for 10 mins until golden and crispy.
Make the plum salad & plate up
- Halve and de-stone the plum then thinly slice.
- In a small bowl mix the plum slices with the rocket.
- 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 pie on plates with the plum salad, drizzle over the maple dressing.
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