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.
Serving size
Ingredients
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
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 485Kcal |
| 354kJ | 2029kJ | |
| Fat | 2.6g | 15g |
| of which saturates | 0.6g | 3.5g |
| Carbohydrates | 10g | 59g |
| of which sugars | 3.3g | 19g |
| Protein | 5.0g | 29g |
| Salt | 0.25g | 1.4g |
| Fibre | 2.3g | 13g |
High protein
1/3 daily fibre
5 plants
Low sat fat
Family classics
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
Cooking Instructions
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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