Equipment
Ingredients
Potato Topping
- 1000 g russet or maris piper potatoes, peeled and diced
- 75 g unsalted butter, cubed and softened
- 60 ml whole milk, warmed
- 60 ml heavy cream
- 2 egg yolks
- 5 g fine sea salt
- 2 g black pepper, freshly ground
Venison Filling
- 30 ml olive oil
- 800 g venison mince
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 30 g tomato paste
- 20 g plain flour
- 120 ml dry red wine
- 400 ml beef stock
- 15 ml worcestershire sauce
- 5 g fresh thyme, finely chopped
- 5 g fresh rosemary, finely chopped
- 8 g kosher salt
- 3 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F.
Place the diced potatoes into a medium saucepan filled with cold salted water. Bring to a boil and cook until completely fork-tender.
Drain the cooked potatoes completely, then pass them through a potato masher or ricer into a bowl until no lumps remain.
Stir the cubed butter, warm milk, heavy cream, egg yolks, salt, and pepper into the hot mashed potatoes. Beat vigorously until the mixture is smooth and pipeable, then set aside.
Heat the olive oil in a large heavy-bottomed skillet over medium heat. Add the diced onion, carrots, and celery, cooking gently until softened and translucent.
Increase the heat to medium-high and add the venison mince. Break it apart with a wooden spoon and cook until heavily browned and caramelized, ensuring it reaches an internal temperature of at least 74°C/165°F.
Stir the minced garlic, tomato paste, and plain flour into the browned venison mixture. Cook continuously to toast the tomato paste and remove the raw flavor from the flour.
Pour in the dry red wine to deglaze the skillet, using your wooden spoon to scrape up all the flavorful browned bits from the bottom.
Add the beef stock, Worcestershire sauce, chopped thyme, rosemary, salt, and black pepper. Bring to a gentle simmer and let it cook until the gravy is rich, glossy, and thick enough to coat the back of a spoon.
Transfer the thickened venison filling to a 2.5-liter baking dish. Spread it out evenly and allow it to cool for 5 minutes. Dollop or pipe the mashed potatoes over the surface, ensuring the edges are completely sealed to prevent the filling from bubbling over.
Place the baking dish in the preheated oven and bake at 200°C/400°F until the potato crust develops a deep golden color and the gravy is vigorously bubbling around the edges.
Remove the cottage pie from the oven and allow it to rest before serving. This critical step lets the boiling gravy subside and thickens the filling so it portions cleanly.
Chef's Notes
- Venison is an incredibly lean meat. Caramelizing it heavily during the searing stage is crucial for building deep, savory flavors, while a robust gravy provides the richness it naturally lacks.
- For the ultimate crispy topping, score the mashed potatoes with the tines of a fork or pipe them using a large star nozzle. The exposed ridges will catch the oven heat and brown beautifully.
- Using egg yolks in the mashed potato creates a richer flavor and helps the topping hold its structure, developing a spectacular golden crust during baking without turning rubbery.
- Allowing the finished pie to rest for 10 minutes before serving is non-negotiable if you want clean slices. The resting period allows the starches in the gravy to set slightly as the temperature drops.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Freezer: 2 months — Freeze unbaked or baked; thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 180°C/350°F oven for 20-30 minutes until piping hot throughout.
