Mary Berry, renowned for her simple yet delicious recipes, offers a fresh twist on the beloved British classic, cottage pie. This version uses venison mince instead of the usual beef, creating a rich and elegant dish that’s perfect for any occasion.
BBC Food describes this makeover as an elevated classic: “Give an everyday classic a makeover with venison mince.” Infused with red wine and aromatic herbs, the dish is sophisticated enough for casual gatherings but easy enough for busy weeknights.
Serving six hungry guests and taking less than an hour to prepare, this cottage pie strikes the perfect balance between comforting and gourmet.
READ MORE: ‘Once-in-a-generation’ plans for 620 Somerset homes approved for second time
READ MORE: Council Proposes Increased Revenue from Yellow Box Fines Amid Budget Challenges
Ingredients & Method:
For the Filling:
Heat oil in a deep, sturdy casserole dish over high heat. Add chopped bacon and cook until crispy, then set aside. In the same dish, sauté onion, carrot, and rosemary until softened. Add venison mince, stirring consistently until browned and crumbly.
Sprinkle with flour and cook for a minute while stirring. Gradually pour in red wine, allowing it to reduce until about half the liquid is left. Add stock and the crispy bacon, season with salt and pepper, bring to a boil, then cover and simmer for 40 minutes until tender.
For the Topping:
Preheat the oven to 200°C (180°C fan). Transfer the filling to a three-litre ovenproof dish and let it cool slightly. Boil potatoes in salted water until soft, then drain. Mash potatoes with butter and milk, seasoning with salt and pepper to taste.
Spread the mashed potatoes evenly over the filling, smoothing the top and creating texture with a fork. Bake for 45 minutes until the top is golden brown and bubbling.
This revamped cottage pie combines rustic comfort with an unexpected ingredient that elevates every bite.