Venison Cottage Pie with Onion Gravy & Buttery Mash

A cosy, make-ahead cottage pie: savoury venison mince simmered in Onion Gravy with a splash of apple juice and honey for balance, crowned with buttery mash and baked until golden. Built around Ian Chatfield sauces, mixes and pantry staples.

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 (optional)
1 tsp dried rosemary (Ian Chatfield Pantry)
1 tsp dried thyme (Ian Chatfield Pantry)
1 jar Onion Gravy (gluten free)
150–250ml Beef Stock (gluten free), as needed
2–3 tbsp Pure Apple Juice (brightness)
1 tsp Local Kent Honey (balances venison richness)
2 tbsp Traditional Sausage Stuffing Mix (seasoning/binder)
Sea salt & freshly ground black pepper

Mash topping

1.2kg floury potatoes, peeled & chunked
2–3 tbsp Goose Fat (for a rich mash) or butter
75–100ml warm milk (more if needed)
Sea salt & pepper

Optional extras

6 rashers Unsmoked Streaky Bacon, finely chopped (crisp and scatter on top)
Handful frozen peas (stir through filling)

Method

Heat oven to 200°C (fan 180°C).
Boil potatoes in salted water for 15–18 minutes until tender. Drain well, mash with Goose Fat and warm milk; season to taste. Set aside.
Meanwhile, heat a large pan with oil/butter. Soften the onion, carrots (and celery if using) for 6–8 minutes with a pinch of salt.
Increase heat, add Venison Mince and brown well for 5–7 minutes. Stir in rosemary, thyme and Traditional Sausage Stuffing Mix.
Pour in Onion Gravy and 150ml Beef Stock. Simmer 8–10 minutes, adding extra stock if needed to keep it saucy.
Stir in Pure Apple Juice and Local Kent Honey; season with salt and pepper. Fold in peas if using.
Spoon filling into a 30×20cm oven dish. Top with mash; rough up the surface with a fork. Scatter over chopped, pre-crisped Unsmoked Streaky Bacon if using.
Bake for 20–25 minutes until the mash is golden and the filling bubbles at the edges. Rest 5 minutes before serving.