When the evenings start to draw in and I fancy something hearty but not too heavy, I always turn to this venison cottage pie. It's a comforting dish with a lovely depth of flavour, thanks to our own rich venison mince.  Honestly, it never disappoints!

Venison mince is prized for its rich flavour and nutritional benefits. It's lower in fat and calories compared to beef, while still providing ample amounts of protein, iron and other essential nutrients. Additionally, many people appreciate venison for its sustainability and lower environmental impact compared to traditional livestock farming. Overall, venison mince offers a delicious and versatile alternative to more commonly used meats.

Ingredients

For the filling:

• 500g venison mince (lean and packed with flavour – the quality at Copas Farm Shop is superb)

• 1 medium onion, finely chopped

• 2 carrots, peeled and diced

• 2 sticks of celery, diced

• 2 garlic cloves, crushed

• 1 tbsp tomato purée

• 1 tsp Worcestershire sauce

• 1 tsp fresh thyme (or ½ tsp dried)

• 150ml red wine (optional, but adds a lovely richness)

• 200ml beef or venison stock

• Olive oil

• Salt & freshly ground black pepper

For the mash topping:

• 800g Maris Piper potatoes, peeled and chopped

• A knob of butter

• A splash of milk (or cream if you're feeling indulgent)

• Salt & pepper to taste

Method:

1. Start with the mash – I like to get the potatoes on first. Pop them in a pan of salted water and boil until tender (about 15 minutes). Once soft, drain and mash with butter and a splash of milk. Season to taste and set aside.

2. Now for the filling – Heat a little olive oil in a large frying pan or a deep casserole pot. Add the onions, carrots, and celery, and cook gently for about 10 minutes until everything starts to soften. Don’t rush this bit – it builds the base flavour.

3. Add the garlic and tomato purée, stir through for a minute or so, then tip in the venison mince. Break it up with a wooden spoon and let it brown nicely – this should take 5–8 minutes.

4. Pour in the red wine (if using) and let it bubble away for a couple of minutes to cook off the alcohol. Then stir in the Worcestershire sauce, thyme, and stock. Season with salt and pepper.

5. Let it simmer gently for around 25 minutes, uncovered, until the sauce has thickened and everything smells amazing.

6. Preheat your oven to 200°C (fan 180°C) / Gas Mark 6.

7. Transfer the venison mixture to an ovenproof dish. Spoon the mash on top and use a fork to rough up the surface (this gives those lovely crispy bits when it bakes!).

8. Pop it in the oven for 25–30 minutes, or until golden and bubbling around the edges.

To Serve:

I like to serve this with steamed greens or buttery peas – something fresh to balance the richness. Maybe even a dollop of redcurrant jelly on the side if I'm feeling fancy.

Tip: If you've got leftovers (a rarity in my house), it reheats beautifully the next day. Just cover with foil and warm through in the oven.

Copas Farm Shop's Venison Mince

Our delicious 500g packs of venison mince come from the Culden Faw Estate near Henley-on-Thames and are perfect for dishes like this, as well as bolognese and burgers!