Venison Mince Pie with Root Veg Mash

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This venison mince pie with root veg mash recipe is one of my own!  There's nothing better than a comforting rich pie when it's cold outside and this one hit's the mark...

The pie filling is rich, delicious and full of flavour, and the potato and root veg topping is the perfect combination!

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How to make this Venison Mince Pie with Root Veg Mash

Ingredients

For the root veg mash:

• 500g potatoes (I like Maris Piper), peeled and cut into 2 to 3cm chunks
• 500g root vegetables, peeled and cut into 2 to 3cm chunks (see Tips)
• cooking salt
• 25g butter
• 30ml milk (I use semi-skimmed)
• freshly ground black pepper

For the pie filling:

• 25g butter
• 1.5 tsp olive oil
• 1 onion, chopped
• 1 carrot, peeled and diced
• 1 celery stick, diced
• 500g venison mince (see Tips)
• 1.5 tbsp plain flour
• 1.5 tsp tomato purée
• 75ml red wine
• 425ml beef stock (made from a stock cube or pot)
• 1.5 tsp Worcestershire sauce
• 1 bay leaf
• 0.5 tsp dried thyme

Instructions

1. See Tips for making ahead. Heat the oven to 180C/160C fan/gas 4 and then make the root veg mash - put the potatoes and root vegetables in a large pan of cold water, bring to the boil and add some cooking salt.   Cook on a continuous simmer 20 minutes until very tender. Drain, leave to steam for 5 minutes, then mash with the butter, milk and freshly ground black pepper.
2. While the root veg mash is simmering, make the filling - heat the butter and oil in a large pan or casserole on a medium heat, add the onion, carrot and celery, and cook for about 10 minutes until soft. Add the mince to the pan, break it up with a spatula or wooden spoon for 5 minutes, until nicely browned.
3. Stir the flour and tomato purée into the mince mixture, cook for 1 minute, then add the wine, stock, Worcestershire sauce, bay leaf and thyme. Bring to a simmer, reduce the heat, and cook for 20 minutes, uncovered.
4. Remove the bay leaf and pour the filling into an ovenproof dish (mine is 17cm x 24cm), and top with the root veg mash. Bake in the oven for 30 to 35 minutes, until the topping is lightly browned (or for 45 to 50 minutes if you’ve made it ahead). Enjoy with some green veg on the side, if you like.

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5 from 1 vote

Venison Mince Pie with Root Veg Mash

By: Deborah

Rich, delicious and full of flavour, and the potato and root veg topping is the perfect combination!

PREP: 20 minutes minutes

COOK: 1 hour hour 15 minutes minutes

TOTAL: 1 hour hour 35 minutes minutes

Course: Main

Cuisine: British

Servings: 4 people

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Ingredients

For the root veg mash:

• 500 g potatoes (I like Maris Piper) peeled and cut into 2 to 3cm chunks
• 500 g (1.1 lb) root vegetables peeled and cut into 2 to 3cm chunks (see Notes)
• cooking salt
• 25 g (0.9 oz) butter
• 30 ml (2 tbsp) milk (I use semi-skimmed)
• freshly ground black pepper

For the pie filling:

• 25 g (0.9 oz) butter
• 1.5 tsp olive oil
• 1 onion chopped
• 1 carrot peeled and diced
• 1 celery stick diced
• 500 g (1.1 lb) venison mince (see Notes)
• 1.5 tbsp plain flour
• 1.5 tsp tomato purée
• 75 ml (⅓ cup) red wine
• 425 ml (1 ⅞ cups) beef stock (made using a stock cube or pot)
• 1.5 tsp Worcestershire sauce
• 1 bay leaf
• 0.5 tsp dried thyme

Instructions

• See Tips for making ahead. Heat the oven to 180C/160C fan/gas 4 and then make the root veg mash - put the potatoes and root vegetables in a large pan of cold water, bring to the boil and add some cooking salt.   Cook on a continuous simmer 20 minutes until very tender. Drain, leave to steam for 5 minutes, then mash with the butter, milk and freshly ground black pepper.
• While the root veg mash is simmering, make the filling - heat the butter and oil in a large pan or casserole on a medium heat, add the onion, carrot and celery, and cook for about 10 minutes until soft. Add the mince to the pan, break it up with a spatula or wooden spoon for 5 minutes, until nicely browned.
• Stir the flour and tomato purée into the mince mixture, cook for 1 minute, then add the wine, stock, Worcestershire sauce, bay leaf and thyme. Bring to a simmer, reduce the heat, and cook for 20 minutes, uncovered.
• Remove the bay leaf and pour the filling into an ovenproof dish (mine is 17cm x 24cm) and top with the root veg mash. Bake in the oven for 30 to 35 minutes, until the topping is lightly browned (or for 45 to 50 minutes if you’ve made it ahead).  Enjoy with some green veg on the side, if you like.

Notes

• Make ahead – this recipe can be made up to 3 days ahead. Leave it to cool then cover in cling film and refrigerate.   Cook in the oven for 40 to 45 minutes.
• Root veg – I like half carrots, half swede but feel free to a mixture that includes parsnips, celeriac or turnips if you like.
• Mince – I buy venison mince from Costco and have also seen it in some Marks and Spencer Food Halls.
• This venison mince pie with root veg mash recipe is easily adapted if you’re cooking for less or more people.

 

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Nutrition

Calories: 550kcal | Carbohydrates: 52g | Protein: 34g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 128mg | Sodium: 1616mg | Potassium: 1752mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2896IU | Vitamin C: 49mg | Calcium: 112mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, make ahead, mashed potatoes, mince pie, root veg mash, root vegetables, venison mince, venison pie, winter warmer

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