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.
Hearty British Venison Shepherd's Pie
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.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 674
Protein: 41g
Carbs: 73g
Fat: 24g
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
Nutritional Information
Calories: 812
Protein: 44g
Carbs: 113g
Fat: 19g
Hearty British Venison Shepherd's Pie
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.