Mary Berry’s celebrated cookbook is full of simple, heartwarming meals, and her latest cottage pie recipe exemplifies ease and elegance in the kitchen. According to BBC Food, this dish offers a sophisticated spin on a beloved British comfort food through the use of venison mince instead of the usual beef.
Infused with red wine, this preparation elevates the flavors, making it perfect for casual gatherings while still pleasing a crowd. Designed to serve six and ready in under an hour, it’s an excellent option for busy weeknight dinners without sacrificing taste or style.
Ingredients and Preparation:
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Start by heating oil in a large, heavy-based casserole dish or saucepan over high heat. Add crispy bacon pieces and set them aside once cooked. In the same pan, soften onions, carrots, and rosemary to release their aromas.
Introduce the venison mince, browning it evenly and breaking up any lumps. Sprinkle in flour and cook briefly, then gradually stir in red wine, allowing it to reduce by half. Add stock and bacon, bring to a boil, and season with salt and pepper.
Cover and let the mixture simmer gently for around 40 minutes until tender. While the meat cooks, preheat the oven to 200°C (180°C Fan).
Transfer the venison mixture to a 3-litre ovenproof dish and let it cool slightly. Boil potatoes in salted water until tender, then drain and mash with butter and milk. Season with salt and pepper for a creamy, smooth topping.
Spread the mash evenly over the venison filling, smooth the surface, and create fork marks for texture. Bake the dish for 45 minutes until the top is beautifully golden and bubbling.
This inventive cottage pie shows how a simple ingredient swap can refresh a classic, delivering robust flavor and comfort in every bite.