Serving size

1 person 2 people 4 people

Ingredients

2 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
4 tbsp tomato purée
80g rocket
800g potatoes
6 spring onion
200g passata

(tomatoes, salt, citric acid)
2 carrot
60g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
300g 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.)
550g slow-cooked venison

(venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
1 onion
2 plum

Allergens

Contains: Mustard, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	85Kcal	561Kcal
	354kJ	2348kJ
Fat	2.2g	14g
of which saturates	0.4g	2.5g
Carbohydrates	10g	64g
of which sugars	2.8g	19g
Protein	6.3g	41g
Salt	0.41g	2.7g
Fibre	1.5g	9.6g

Back

High protein 6 plants Low sat fat

Warming Venison Pie & Tangy Plum Salad

Prep time: 20 mins

Total time: 35 mins

Cuisine: British

Food group: Beef

A comforting pie the whole family will love. Earthy British venison mince pie spring onion mash, stewed with fibre-rich carrots in a rich vegetable gravy. Topped with creamy mash, grilled until golden. Serve alongside a plum and maple mustard salad, for tang and freshness.

Cooking Instructions

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.

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 carrots into 1cm cubes
Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrots, 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 onions 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 plums 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