Leek and Venison Shepherd’s Pie


1 x onion chopped
1 x leek sliced
2-3 cloves of garlic chopped
2 x carrots sliced
2 x celery sticks sliced
300g Waitrose New Zealand Venison Mince
1 teaspoon Herbes de Provence
1 teaspoon black pepper
1 tablespoon cornflower
approx half a pint of vegetable stock
some butter and oil for frying
6 x medium potatoes for the topping


Had some frozen venison sitting in the freezer, so decided to make a venison shepherd’s pie. Takes about an hour to cook.

Boil the potatoes, carrots and celery for 20mins (or until the potatoes can be mashed).

Prepare the vegetables, while they are boiling, once prepared…

In a saucepan, put a bit of oil and some butter, then fry the onion and garlic.

Add the leeks and continue frying until they soften a bit (maybe 5mins).

Stir in the pepper and Herbes de Provence.

Turn the oven (to preheat it for later).

Add in the Venison mince and cook/stir into the mix until the meat is properly browned (another 5mins or so).

Gradually stir in the vegetable stock and bring to boil, keep stirring. You don’t want to add too much, you don’t want to make a soup.

Drain the potatoes, carrots and celery (check the potatoes are mashable).

Add the carrots and celery to the mix in the saucepan and cook for a couple more minutes.

Put the cornflower in a cup and add tablespoon of water and mix. Then add this to the mixture.

Simmer/stir the mix for another 5mins. This should thicken things up a bit.

Mash the potatoes with butter and milk.

Put the mix into a casserole dish and flatten the top, then layer the top with the mashed potato, crossing it with a fork.

Put it in the oven for 20 – 30mins until the top is crispy!


Credit to where I got the idea from: https://www.thespruceeats.com/luxury-venison-shepherds-pie-recipe-435264

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