Venison Cottage Pie with Onion Gravy & Goose-Fat Mash

A rich, comforting venison cottage pie made with Ian Chatfield Venison Mince, Onion Gravy and Beef Stock, topped with buttery goose-fat mash and a golden herby stuffing crumb. Add Venison Sausages and crispy Unsmoked Streaky Bacon for an extra hearty family supper.

Prep: 20 mins | Cook: 60 mins

Medium

Serves 6

Ingredients

750g Venison Mince
1 tbsp oil or a knob of butter
1 large onion, finely diced
2 carrots, finely diced
2 celery sticks, finely diced
2 garlic cloves, crushed
1 tsp Dried Rosemary Leaf
1 tsp Dried Thyme Leaves
1 jar Onion Gravy (gluten free)
150–250ml Beef Stock (gluten free), as needed
2 tbsp Traditional Sausage Stuffing Mix
Sea salt & freshly ground black pepper

Mash topping

1.2kg floury potatoes, peeled and chunked
2–3 tbsp Goose Fat
75–100ml warm milk
Sea salt & freshly ground black pepper

Optional extras

250–300g Venison Sausages, skins removed and broken into small pieces
6 rashers Unsmoked Streaky Bacon, finely chopped and crisped
Handful frozen peas, stirred through the filling

Method

Heat the oven to 200°C (fan 180°C).
Boil the potatoes in salted water for 15–18 minutes until tender. Drain well, then mash with Goose Fat and warm milk. Season to taste and set aside.
If using Unsmoked Streaky Bacon, fry until crisp, then set aside for the topping.
Heat oil or butter in a large pan. Add onion, carrots and celery, then cook for 6–8 minutes until softened.
Add garlic, Venison Mince and, if using, the skinned Venison Sausages. Brown well for 6–8 minutes, breaking the meat up with a spoon.
Stir in Dried Rosemary Leaf, Dried Thyme Leaves and Traditional Sausage Stuffing Mix. Cook for 1 minute.
Pour in Onion Gravy and 150ml Beef Stock. Simmer for 10–12 minutes until rich and glossy, adding extra Beef Stock if needed. Stir in peas if using.
Spoon the venison filling into a 30×20cm oven dish. Top with the goose-fat mash and rough up the surface with a fork. Scatter over the crisp bacon if using.
Bake for 20–25 minutes until golden on top and bubbling at the edges.
Rest for 5 minutes before serving with extra warmed Onion Gravy if desired.