Venison (or Beef) Cottage Pie

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

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

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.