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 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.
High protein
6 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 561
Protein: 41g
Carbs: 64g
Fat: 14g
Warming Venison Pie & Tangy Plum Salad
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.
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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 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
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