Serving size

1 person 2 people 4 people

Ingredients

1 tbsp cornflour
1 onion
280g British venison mince
4 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
1 carrot
2 tbsp tomato purée
120g chestnut mushrooms
1 parsnip
2 large potatoes

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	674Kcal
	411kJ	2819kJ
Fat	3.5g	24g
of which saturates	0.8g	5.5g
Carbohydrates	11g	73g
of which sugars	2.9g	20g
Protein	5.9g	41g
Salt	0.31g	2.1g
Fibre	2.1g	14g

Ingredients

4 tsp garlic, rosemary and thyme paste (use half)

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
1 tbsp cornflour (use half)
1 parsnip (use half)
120g chestnut mushrooms (use half)
1 carrot (use half)
2 tbsp tomato purée (use half)
2 large potatoes
1 onion (use half)
11g vegetable stock powder (use half)

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
140g British venison mince

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	812Kcal
	386kJ	3396kJ
Fat	2.2g	19g
of which saturates	0.6g	5.0g
Carbohydrates	13g	113g
of which sugars	2.5g	22g
Protein	5.0g	44g
Salt	0.24g	2.1g
Fibre	2.1g	18g

Back

High protein 1/3 daily fibre 5 plants Low sat fat

Hearty British Venison Shepherd's Pie

Prep time: 20 mins

Total time: 50 mins

Cuisine: British

Food group: Beef

As comforting as a classic shepherd’s pie – but starring British venison mince. Simmer away with vitamin-rich veg like carrots, mushrooms and plenty of thyme. Then, grill the creamy potato and parsnip topping until golden and bubbling.

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

Pull out a large frying pan, a medium saucepan, a masher, a measuring jug, a sieve & a large ovenproof dish

Prep time

Finely dice the onion. Chop the carrot into 1cm cubes. Thinly slice the mushrooms

Brown the veg & meat

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, carrot and mushrooms
Cook for 5 mins until softening, then add the venison
Cook for another 5-6 mins, breaking the mince up with a wooden spoon, until golden brown

Build the filling

Stir the tomato puree and garlic & herb paste into the pan, then cook for 1 min
Dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person), top up with 300ml hot water (150ml for 1 person), then add to the pan
Add the stock powder and stir to combine. Bring to a boil, then lower the heat to medium and simmer for 10-12 mins, until the sauce has thickened

Meanwhile, make the mash

Bring a medium saucepan filled with salted hot water to a boil. Roughly chop the parsnip and potatoes into 1cm chunks (peel optional), then add to the saucepan
Boil for 10-12 mins, until completely soft, then drain. Return to the pan and mash with 2 tsp oil, until smooth. Season with a pinch of salt and pepper

Grill the pie and serve

Preheat the grill to high (240C)
Lightly season the venison with salt and pepper, then transfer the mixture into the large ovenproof dish and top with the mash
Grill for 10-12 mins, until golden and crispy
Serve the shepherd's pie, hot and bubbling from the oven