This cosy cottage pie packs a veggie-loaded beef base full of flavour, then gets topped off with decadent and delicious creamy mashed potatoes, plus a layer of melted Cheddar. Comforting, tasty, and filling, this nostalgic meal is checking off all the boxes!
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venison & beef mince
Nan's special seasoning
beef-style stock powder
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan, then add the milk, salt and 1/2 the butter. Mash with a potato masher or fork until smooth.
While the potato is cooking, thinly slice the button mushrooms. Finely chop the brown onion. Grate the carrot. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the sliced mushrooms until lightly golden, 3-4 minutes. Add the onion, carrot and venison & beef mince and cook, breaking the mince up with a spoon, until just browned, 2-3 minutes. Reduce the heat to medium-high, then add Nan's special seasoning, the tomato paste and garlic and cook until fragrant, 1 minute. Add the water, brown sugar, beef-style stock powder and remaining butter and cook until thickened, 1 minute. Season to taste.
Transfer the mince filling to a baking dish and spread evenly with the mashed potato. Sprinkle over the shredded Cheddar cheese. Bake the pie until the top is lightly golden, 8-10 minutes.
Roughly chop the tomato. In a medium bowl, add a drizzle of olive oil and balsamic vinegar, then season with salt and pepper. Add the tomato and mixed salad leaves and toss to combine.
Divide the venison and beef cottage pie between plates. Serve with the garden salad.