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Venison Hunter's Pie with Potato & Parsnip Mash Top
A comforting shepherd’s pie that's perfect for chilly nights – starring lean British venison, rather than lamb. Simmered with nutrient-rich veggies, like carrots, mushrooms and onions, and our speedy garlic, rosemary and thyme paste. Crisp up the potato-parsnip mash under the grill, then serve golden and bubbling from the oven
High protein
1/3 daily fibre
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 2 parsnip
- 3 large potatoes
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 400g British venison mince
- 2 carrot
- 2 onion
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 240g chestnut mushrooms
- 1 tbsp cornflour
- 4 tbsp tomato purée
Nutritional Information
Calories: 485
Protein: 29g
Carbs: 59g
Fat: 15g
Venison Hunter's Pie with Potato & Parsnip Mash Top
A comforting shepherd’s pie that's perfect for chilly nights – starring lean British venison, rather than lamb. Simmered with nutrient-rich veggies, like carrots, mushrooms and onions, and our speedy garlic, rosemary and thyme paste. Crisp up the potato-parsnip mash under the grill, then serve golden and bubbling from the oven
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug, a sieve, a masher, a peeler & a large ovenproof dish
Get started
- Peel and roughly chop the potatoes and parsnips into 2cm chunks, then add to the saucepan of boiling water. Simmer for 15-18 mins, until soft, then drain
- Finely dice the onions. Dice the carrots into 1cm chunks. Thinly slice the mushrooms
Get cooking
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, carrot and mushroom and cook for 3-4 mins until softening
- Add the venison and cook for 5 mins, breaking the mince up with a wooden spoon, until golden brown. Season with salt and pepper
Simmer
- Stir the tomato puree and garlic herb paste into the pan, then cook for 2 mins. Dissolve the cornflour in the jug with 50ml cold water, top up with 300ml hot water, 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 6-7 mins, until the sauce has thickened. Season to taste with salt and pepper
Grill the pie
- Preheat the grill to high (240C)
- When ready, mash the potato and parsnip with 2 tsp oil and a pinch of salt and pepper
- Transfer the venison mixture to the ovenproof dish. Top with the mash and spread evenly
- Grill for 10-12 mins, until golden and crispy
Plate up
- Serve the hunter's pie onto plates
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