Mary Berry Venison Cottage Pie Recipe

This hearty Venison Cottage Pie is a rustic twist on a family favorite as well as being surprisingly lean! Simmering the venison mince with red wine makes the filling go rich and deep, which along with the crispy cheesy potato topping adds a comforting texture to this pie that is so perfect for a chilly weekend.

Mary Berry Venison Cottage Pie Recipe Ingredients

• The Venison Filling:
  • 2 tbsp sunflower oil
  • 900g (2 lb) venison mince (ground venison)
  • 2 large onions, chopped
  • 4 celery sticks, finely diced
  • 50g (2 oz) plain flour
  • 250ml (9 fl oz) red wine
  • 300ml (1/2 pint) beef stock
  • 2 tbsp Worcestershire sauce
  • 2 tbsp redcurrant jelly
  • 1 tbsp tomato purée
  • 1 tbsp chopped fresh thyme
• The Mash Topping:
  • 1.5kg (3 lb 5 oz) potatoes (Maris Piper or King Edward), peeled and cut into chunks
  • 50g (2 oz) butter
  • 4 tbsp milk
  • 175g (6 oz) mature Cheddar cheese, grated
  • Salt and freshly ground black pepper

How To Make Mary Berry Venison Cottage Pie Recipe

1. Brown the mince: Heat the oil in a large deep frying pan or flameproof casserole dish. Add the venison mince and cook over high heat, breaking it up with a wooden spoon, until browned all over. You may need to do this in batches to avoid stewing the meat. Remove the meat with a slotted spoon and set aside.
2. Soften the veg: In the same pan, add the onions and celery. Fry gently for about 5-10 minutes until softened but not browned.
3. Make the gravy: Return the meat to the pan. Sprinkle over the flour and stir well to coat everything. Cook for 1 minute. Gradually pour in the red wine and beef stock, stirring constantly until the sauce thickens and comes to the boil.
4. Simmer: Stir in the Worcestershire sauce, redcurrant jelly, tomato purée, thyme, salt, and pepper. Cover the pan and simmer gently for 45 minutes until the meat is tender and the sauce is rich and thick.
5. Make the mash: While the meat simmers, boil the potatoes in salted water for 15-20 minutes until tender. Drain thoroughly and mash with the butter and milk until smooth. Stir in half of the grated cheese. Season to taste.
6. Assemble: Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Spoon the meat mixture into a large 2.5-liter (4.5 pint) shallow ovenproof dish. Pipe or spoon the mashed potato over the top to cover the meat completely.
7. Top and bake: Rough up the surface of the mash with a fork (for crispy bits!). Sprinkle with the remaining grated cheese. Bake for 30-35 minutes until the topping is golden brown and the filling is bubbling at the edges.
8. Serve: Let the pie stand for 5 minutes before serving to let the filling settle.

Recipe Tips!

• Jelly Secret: The redcurrant jelly is Mary’s secret weapon! It adds a sweetness that counteracts the gamey flavor of the venison and gives the gravy a glossy, luxurious finish.
• Texture Fork: Don’t just smooth the mash flat. Use a fork to create deep ridges and spikes all over the surface. These ridges catch the oven heat and turn into the crispiest, tastiest bits of the pie!
• Dry Potatoes: After draining the potatoes, put them back in the hot empty pot for a minute to steam dry. Watery potatoes make for a sloppy topping that sinks into the gravy.
• Venison Lean: Venison mince is very lean compared to beef. Be careful not to skip the flour thickening step, or the juices will be thin rather than creating a coating gravy.

What To Serve With Mary Berry Venison Cottage Pie Recipe?

This Mary Berry Venison Cottage Pie Recipe is a rich and substantial main that needs something fresh on the side! A generous helping of Buttered Peas or steamed Broccoli is the classic British accompaniment to cut through the rich meat gravy. For a more elegant touch, serve it with Braised Red Cabbage! A glass of robust Red Wine or a pint of darker Ale pairs beautifully with the gamey venison notes.

How To Store Mary Berry Venison Cottage Pie Recipe

• Refrigerate: Store the cooked pie in the dish (covered with foil) or an airtight container in the fridge for up to 3 days.
• Reheat: Reheat in a 180°C oven for 25-30 minutes until piping hot in the center. Microwaving individual portions works too but softens the crisp cheese topping.
• Freeze: This pie freezes perfectly! Assemble the pie but do not bake it. Freeze for up to 3 months. Thaw overnight in the fridge and bake as directed (adding 10-15 minutes to the cooking time).

Mary Berry Venison Cottage Pie Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 32g
• Carbohydrates: 55g
• Protein: 40g

Nutrition information is estimated per serving.

FAQs

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Mary Berry Venison Cottage Pie Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 20 minutesRest time: 5 minutesTotal time:1 hour 55 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:650 kcal Best Season:Available

Description

: A twist on the classic cottage pie using lean venison mince and a rich red wine gravy. Topped with Mary’s signature cheesy mash for the ultimate comfort food.

Ingredients

• 900g venison mince
• 1.5kg potatoes
• 2 onions, 4 celery sticks
• 175g Cheddar cheese
• Red wine, beef stock, redcurrant jelly
• Flour, thyme, Worcestershire sauce

Instructions

1. Brown mince in oil; set aside.
2. Fry onions and celery until soft.
3. Add flour, wine, stock, jelly, and herbs; simmer 45 mins.
4. Boil and mash potatoes with butter and half the cheese.
5. Top meat with mash; fork the top.
6. Sprinkle remaining cheese.
7. Bake at 200°C for 30-35 mins until golden.

Notes

• Redcurrant jelly balances the gamey venison flavor.
• Rough up the mash for crispy edges.
• Let it stand for 5 minutes to set before serving.

Keywords:Mary Berry Venison Cottage Pie Recipe