LOCAL VENISON SPECIALISTS
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THE CROOT'S COUNTRY KITCHEN
Cowal Deer Venison Cottage Pie
SERVES
4
PREP TIME
20 Minutes
COOK TIME
55 Minutes
DIFFICULTY
2
Ingredients
For the venison filling:
500g Cowal Deer minced venison
1 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
2 garlic cloves, crushed
2 tbsp tomato purée
1 x 400g tin chopped tomatoes
250ml beef stock
1 tbsp Worcestershire sauce
1 tsp dried thyme (or 2 tsp fresh thyme)
1 bay leaf
Salt and freshly ground black pepper
For the mashed potato topping:
800g potatoes, peeled and chopped
50g butter
100ml milk
40g grated mature Cheddar cheese (optional)
Cooking Method
Prepare the potatoes. Boil the potatoes in lightly salted water for 15–20 minutes, until tender. Drain and mash with the butter and milk. Season and set aside.
Soften the vegetables. Meanwhile, heat the olive oil in a large frying pan. Add the onion, carrots and celery. Cook for 6–8 minutes until softened, then add the garlic and cook for another minute.
Brown the venison. Add the Cowal Deer venison mince, breaking it up with a wooden spoon. Cook for approximately 5–7 minutes until evenly browned.
Build the sauce. Stir in the tomato purée, chopped tomatoes, beef stock, Worcestershire sauce, thyme and bay leaf. Bring to a gentle simmer.
Simmer. Cook uncovered over a medium-low heat for approximately 20 minutes, stirring occasionally, until the sauce has thickened. Remove the bay leaf and season to taste.
Assemble the cottage pie. Spoon the venison mixture into an ovenproof dish. Spread the mashed potato evenly over the filling and rough up the surface with a fork. Sprinkle with grated Cheddar if using.
Bake. Place in a preheated oven at 200°C conventional / 180°C fan for 20–25 minutes, until piping hot throughout and golden on top.
Serve. Allow to rest for 5 minutes, then serve with peas, carrots or seasonal green vegetables.
Susie's Kitchen Tips
For a lovely rich filling, let the venison mince mixture simmer until it has thickened before adding the mashed potato topping.
A little butter in the mash helps it turn beautifully golden in the oven. You can also assemble your cottage pie ahead of time and keep it chilled until you're ready to bake it. If baking from chilled, allow extra time and make sure it is piping hot throughout.
A comforting family favourite made with locally sourced Cowal Deer venison mince, tender vegetables and a rich tomato gravy, all topped with golden, buttery mashed potatoes. Perfect for a hearty midweek supper or a relaxed family meal.