This venison mince pie with root veg mash is proper comfort food, with rich, savoury venison mince cooked with vegetables and topped with creamy root vegetable mash. It's a delicious way to enjoy venison and makes a warming autumn or winter dinner for the whole family.
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 mashed potato and root vegetable topping is the perfect combination!
Tips
- 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 45 to 50 minutes.
- Root vegetables - I like half carrots, half swede but feel free to change the choice of veg to include parsnips or celeriac if you like.
- Mince - I buy venison mince from Costco and have also seen it in some Marks and Spencer Food Halls.
- Optional variations:
- Venison and mushroom pie - add quartered or sliced chestnut mushrooms to the pie filling...they pair very well with the rich flavour of venison.
- Venison and cranberry pie - a little cranberry sauce or redcurrant jelly provides sweetness and acidity that works particularly well with game meat.
- Venison and bacon pie - a small amount of diced bacon or pancetta adds richness to lean venison.
- Venison sausage pie - combine venison mince with venison sausages for a richer filling.
- This venison mince pie with root veg mash recipe is easily adapted if you're cooking for less or more people.
Featured comment
"excellent recipe, froze well also, family thoroughly enjoyed it"
⭐⭐⭐⭐⭐
Frequently Asked Questions
Venison has a rich, savoury flavour and is generally leaner than beef. It can have a subtle gamey or earthy character depending on the venison.
Yes - venison mince makes an excellent pie filling, particularly when combined with vegetables, herbs and a rich gravy.
Avoid overcooking it and make sure the filling contains enough moisture. A rich stock-based gravy works particularly well.
Yes - beef mince can be substituted if venison isn't available, although the finished pie will have a different flavour.
Thyme, rosemary and parsley are excellent choices. Juniper is also traditionally associated with game.
Carrots, onions, mushrooms, parsnips, swede and other root vegetables all work well with venison.
Yes - the filling and mash topping can be prepared ahead and assembled. Follow the recipe's instructions for baking.
Yes - venison pie can be frozen either before or after baking, depending on the recipe. Cool the cooked pie completely before freezing and reheat thoroughly when required.
Yes - provided it has been safely thawed before cooking.
Puff pastry gives a light, crisp topping, while shortcrust pastry provides a more substantial pie. Both can work well.
Venison is generally a lean meat and can be a good source of protein, iron and other nutrients. The nutritional profile of the finished dish will depend on the recipe and accompanying ingredients.
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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 (approx. 120g), chopped
- 1 carrot (approx. 120g), peeled and diced
- 1 stick celery, trimmed and diced
- 500g venison mince (see Tips)
- 1.5 tbsp plain flour
- 1.5 tsp tomato purée
- 75ml red wine
- 350ml beef stock (made from 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 saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 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 saucepan or casserole pot on a medium heat, add the onion, carrot and celery, and cook for 10 minutes until soft, stirring occasionally. 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 to a fast simmer, and cook for 20 minutes, uncovered.
- Remove the bay leaf and pour the filling into an ovenproof dish (mine is 27cm x 20cm), 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 your choice of side dishes, if you like.
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Venison Mince Pie with Root Veg Mash
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 (approx. 120g) chopped
- 1 carrot (approx. 120g) peeled and diced
- 1 stick celery trimmed and 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
- 350 ml (1.5 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 saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 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 saucepan or casserole pot on a medium heat, add the onion, carrot and celery, and cook for 10 minutes until soft, stirring occasionally. 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 to a fast simmer, and cook for 20 minutes, uncovered.
- Remove the bay leaf and pour the filling into an ovenproof dish (mine is 27cm x 20cm) 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 your choice of side dishes, 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 45 to 50 minutes.
- Root vegetables - I like half carrots, half swede but feel free to change the choice of veg to include parsnips or celeriac if you like.
- Mince - I buy venison mince from Costco and have also seen it in some Marks and Spencer Food Halls.
- Optional variations:
- Venison and mushroom pie - add quartered or sliced chestnut mushrooms to the pie filling...they pair very well with the rich flavour of venison.
- Venison and cranberry pie - a little cranberry sauce or redcurrant jelly provides sweetness and acidity that works particularly well with game meat.
- Venison and bacon pie - a small amount of diced bacon or pancetta adds richness to lean venison.
- Venison sausage pie - combine venison mince with venison sausages for a richer filling.
- This venison mince pie with root veg mash recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
rose says
excellent recipe, froze well also, family throughly enjoyed it
Deborah says
Thanks for your comment and rating, much appreciated. I'm glad you all enjoyed it!