Wild Venison Cottage Pie

Ingredients

• 600 g wild venison mince
• 15 ml rapeseed oil
• 180 g onion, diced
• 200 g carrots, diced
• 2 garlic cloves, finely chopped
• 25 g plain flour
• 25 g tomato purée
• 450 ml low-salt beef stock
• 15 ml Worcestershire sauce
• 1 tsp dried thyme
• 150 g frozen peas
• 1 kg floury potatoes, peeled and cut into chunks
• 100 ml milk
• 40 g butter
• 50 g mature Cheddar, grated
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Put the potatoes in a saucepan of cold water. Bring to the boil and simmer for about 20 minutes until easily pierced. Drain thoroughly, then mash with the milk and butter. Season with half the salt and pepper.

2. 2

   While the potatoes cook, heat the oil in a large pan. Soften the onion and carrots for 7 minutes, add the garlic and mince, then cook for about 8 minutes, breaking up the meat until no pink remains.

3. 3

   Stir in the flour and tomato purée. Add the stock a little at a time, followed by the Worcestershire sauce, thyme and remaining seasoning. Simmer for 15 minutes, stirring regularly.

4. 4

   Heat the oven to 200°C, or 180°C fan. Stir the peas into the filling and simmer for 5 minutes. Check the centre in several places with a clean thermometer: it must be piping hot, with no pink mince, and reach 70°C for 2 minutes.

5. 5

   Spoon the filling into a 2 litre ovenproof dish. Spread the mash over the top, taking it to the edges, and roughen it with a fork. Scatter with the Cheddar.

6. 6

   Bake for 25 minutes until the top is golden and the filling is bubbling around the edges and piping hot throughout. Stand for 5 minutes before serving.