Name: Venison (or Beef) Cottage Pie
Yield: Serves 4
Ingredients: 4 mushrooms, chopped into small pieces; ½ tsp dried thyme or leaves from 2 thyme sprigs; 2 garlic cloves, crushed or finely chopped; splash of Worcestershire sauce; 2 carrots, peeled and diced; about 125 ml milk or cream (you may need less depending on the potato variety); 1 large onion, finely chopped; 700 g venison or beef mince; 2 smoked streaky bacon rashers, finely chopped; about 175 ml red wine; 3 tbsp sunflower or light olive oil; salt and black pepper; 400 g celeriac, peeled and cut into 2–3cm chunks; 800 g potatoes, peeled and cut into 2–3cm chunks; 200 ml beef stock (or water); 1 heaped tsp cornflour; 75 g butter; 2 tbsp tomato purée

Guy Watson

Venison (or Beef) Cottage Pie

Preparation info

Serves
4

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This requires a few preparatory steps, but they’re all easy and the results are really sumptuous. Use venison or beef and any mix of root veg for the topping in place of celeriac and potatoes: parsnip, swede, carrot and/or beetroot (though you’ll get pink mash!). Good with piles of buttery cabbage or kale.

Ingredients

800 g potatoes, peeled and cut into 2–3cm chunks
400 g celeriac, peeled and cut into 2–3cm chunks
75</

Method

For the mash, put the potatoes and celeriac in a large pan of cold salted water, bring to the boil and simmer for about 12 minutes, or until very tender. Drain, return to the hot pan for 2 minutes to allow excess water to evaporate, then mash with the butter and as much of the milk or cream as you need to give you a firmish consistency, seasoning well with salt and pepper.

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method