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Venison + Lamb Cottage Pie

A new flavour combo that works amazingly well. Deer is a highly nutritious meat.

Ingredients

Mince mixture:

 

3-4 cups mixed veggies finely diced, grated or food processor pulsed (carrot, onion, zucchini, sweet potato and pumpkin work well)

1kg mince combination 3 parts venison/ 1 part lamb or half-and-half if you prefer

1 tbsp good fat/oil to cook in (I prefer tallow. Grab some Vital Origins here)

Mineral salt to taste

2-3 tbsp organic tomato paste (this one is good)

1-2 tbsp coconut amino (Niulife Organic is my fave)

1-2 tbsp fresh or dried pure herbs or choice (grab some organic dried herbs here) - I used rosemary, oregano and parsley

2 tsp organic garlic powder

2 tbsp organic bone broth

Mash:

2 cups evenly chopped cauliflower

Mineral salt to taste

Handy items to have

  • Large fry / sauté pan with lid - this is mine

  • Large saucepan

  • Large sieve

  • Food processor

  • Stick blender - this is the one I use (or just the food processor)

  • Silicon spatula

  • Wooden spoon

  • Large spoon

  • Knife and cutting board

  • Glass storage containers with lids (stackable leak-proof sets like these are great)

Method

  1. Bring the fry/sauté pan to a medium-high temp on the stove, add some fat/oil if needed and brown the mince slightly

  2. In the meantime, add roughly chopped veggies to the food processor and pulse until they're all finely chopped into very small pieces

  3. Add the veggies to the pan with the mince, stir well, break up the mince as much as possible and add the lid to cook for about 10 mins on medium temp.

  4. While that's cooking away, boil the cauliflower in a saucepan full of water until a knife can insert easily into the thickest part of one piece, but before it becomes mushy and too soft

  5. Strain the cauliflower to remove the water, return it to the saucepan along with salt and some fresh or dried pure herbs (I like oregano) if you're including them here, and blitz it with a stick blender until it's mostly all lump-free and looks like potato mash. If you don't have a stick blender simply use the food processor instead but be careful not to over-blitz and turn the cauli to puree.

  6. Let the mash cool slightly and return to the stove to add flavours to the veggie/mince mixture, such as coconut amino, organic tomato paste, salt, garlic, herbs, bone broth etc. Stir well and return the lid to finish cooking through for 1-2 mins.

  7. Spoon the mixture into storage containers or bowls to serve, packing it in firmly then add some mash on top and gently spread out evenly

  8. If storing some in the fridge or freezer allow the containers to cool right down before placing lids on and refrigerating/freezing.

It slices quite well once cold, it's really nice consumed cold for quick and easy main meals or easily reheated and gently spooned into bowls to serve. 

Venison is often available at butcher stores and in some Coles supermarkets.

Questions or comments about this recipe?

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