Venison Cottage Pie

If you have wild game tucked away in the freezer and are looking or a comforting way to use it, this Venison Cottage Pie is a must-try. Rich, hearty, and packed with flavor, this recipe works beautifully with venison or elk and is especially satisfying during the cold winter months. This one-pan meal combines savory ground game, a variety of vegetables, and a creamy mashed potato topping - no other side dishes required. Seasoned with The Bearded Butcher Original Blend, this cottage pie delivers a balanced, deeply comforting flavor profile that brings everything together.

Ingredients for the Cottage Pie Filling:

• 1 lb Ground Wild Game Meat- Venison or Elk 
• 2 Tsp The Original Bearded Butcher Seasoning Blend
• 2-3 Tbsp Tallow 
• ½ Cup Finely Diced Carrots
• ½ Cup Finely Diced Celery 
• ½ Cup Frozen Peas 
• ¼ Cup Finely Diced Leeks
• 1 Cup Finely Diced Onion
• 1 Tbsp Garlic
• 2 Tbsp Tomato Paste 
• 2 sprigs Thyme
• 2 Sprigs Rosemary 
• ¼ Cup Red Wine 
• 2 Tsp Worcestershire Sauce 
• ½ Cup Beef Stock

Ingredients for the Mashed Potato Top Layer: 

• 8-10 Russet Potatoes
• ¼ Cup Melted Tallow
• ¼ Cup Heavy Cream 
• 1 Large Egg Yolk
• 2 tsp The Original Bearded Butcher Seasoning Blend
• Fresh Chives as Garnish, Optional

Instructions on how to Make the Cottage Pie Filling: 

The first step to making a delicious cottage pie starts with the using the wild game you harvested this season.

1. Brown the Meat- Preheat a sauté pan over medium-heat until hot. Add 2 Tablespoons of beef tallow to prevent sticking. Add the ground meat and begin breaking it up into fine pieces as it cooks. Season Generously with your favorite Bearded Butcher Blend - The Original Blend pairs especially well with this dish. The finer the meat is broken up, the more cohesive and flavorful the final filling will be. 
2. Sauté the Vegetables- Once the meat is fully cooked, remove it from the pan and set aside. Add the finely diced onion, carrot, celery, and leeks to the pan. Add a little more tallow if needed. Sauté for 5-10 minutes, until the vegetables are soft and tender. 
3. Build Flavor- Add the garlic and tomato paste to the vegetables. Stir continuously, allowing the tomato paste to darken in color - this step adds deep, rich flavor to the filling.
4. Deglaze and Simmer- Deglaze the pan with red wine, scraping up any browned bits from the bottom. Add a few sprigs of rosemary and thyme, then return the ground meat to the pan. Pour in the beef stock and allow the mixture to simmer until the flavors meld together. Note, if the filling is not as thick as desired, make a slurry using beef stock and cornstarch, stir it in until the filling reaches your preferred consistency. 

Instructions on how to Make The Mashed Potato Top Layer: 

1. Cook the Potatoes- Peel and dice 8-10 russet potatoes and place them into a pot of well-salted water. Bring to a boil and cook until the potatoes are fork-tender. 
2. Drain and Mash- Strain the potatoes thoroughly, then pass them through a fine-mesh sieve or a potato ricer. This step ensures an ultra-smooth texture. Mash well while the potatoes are still hot.
3. Enrich the Potatoes- Add beef tallow and heavy cream to the potatoes, mixing until incorporated. The key here is adding 1 egg yolk - this enriches the potatoes, keeps them smooth, and allows the topping to toast beautifully while baking. 
4. Whip Until Fluffy- Mix everything together until the mashed potatoes are light, smooth, and fluffy. Adjust the seasoning with The Bearded Butcher Original Blend. 
5. Apply the Topping- For easy and even application, transfer the mashed potatoes to a piping bag and pipe them over the cottage pie filling. This also helps create texture on the surface, which will brown nicely in the oven. 

Transfer the hot cottage pie filling into a skillet or casserole dish and spread it evenly. Top with the prepared mashed potatoes, then place the dish into a preheated 350°F oven. Bake for one hour or until the cottage pie is heated through and the mashed potato topping is golden brown on top. Remove from the oven and allow it to rest for 10 minutes before serving. Add finely chopped chives on top for garish. Dig in and enjoy this delicious Venison Cottage Pie. 

This Venison Cottage Pie is the kind of meal meant to be enjoyed on a cold winter evening - simple, filling, and full of rich, satisfying flavor. Whether you are cooking for family or just looking to make the most of your wild game harvest, this recipe is sure to become a favorite. Don't forget to grab The Bearded Butcher Original Blend before getting started - it pairs perfectly with the flavors of the dish and takes it to the next level. Enjoy!