Ingredients

‘Cottage lid’

800g Maris Piper potatoes, peeled and cut in 2cm dice

30g unsalted butter

70ml full fat milk

White pepper

Sea salt

Venison pie

Vegetable oil for frying

600g venison mince

3 rashers of streaky bacon, finely chopped

1 large onion, finely chopped

2 carrots, finely chopped

3 cloves of black garlic, chopped

250g chestnut mushrooms, chopped

2 tbsp tomato purée

70ml red wine

Splash of Worcestershire sauce

½ tsp dried thyme

200ml beef stock

1 heaped tsp cornflour

Sea salt and black pepper

50g grated cheddar

Method

1. Boil potatoes in salted water for around 10 minutes until tender. Drain and leave to steam dry for 10 minutes. Gently heat the milk and butter in the saucepan and mash in the potatoes (ideally use a potato ricer). Season well with salt and pepper.

2. Preheat oven to 200°C/180°C fan/Gas 6.

3. Heat 1 tbsp oil in a non-stick frying pan. Brown the mince, breaking up any bits, then remove to a bowl.

4. Add 1 tbsp oil to the pan along with the bacon, onion and carrot. Cook for 8 minutes, stirring occasionally, until the onion is soft.

5. Add the black garlic, mushrooms and tomato purée and cook for 2 minutes. Return the mince to the pan, pour in the wine and cook for a couple of minutes. Add the Worcestershire sauce, thyme leaves and stock, and simmer for 10 minutes.

6. Mix the cornflour with a little cold water and stir into the mince. Cook for 5 minutes, then adjust the seasoning.

7. Spoon the venison into an ovenproof dish and top with the mash. Sprinkle with grated cheddar and bake for 20-30 minutes until bubbling and golden.