Venison, Mushroom and Kumara Topped Pie

clock 15 minutes + 1 hour bowl Serves 2


  • 2 Tbsp olive oil plus extra for drizzling
  • 1 medium onion, diced
  • 1 carrot, diced
  • 300-400g diced venison
  • 1/2 cup red wine
  • 1 cup vegetable stock
  • 1/4 tsp black pepper
  • 2 large portabello mushrooms, peeled and sliced
  • 1 Tbsp flour
  • 1 Tbsp butter
  • 2 kumara, orange or purple
  • 1/4 potato
  • small handful of grated cheese (aged gouda is good)
  • 1/2 tsp sea salt
  • salad or steamed vegetables to serve
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  • 1. Preheat oven to 200°C.

  • 2. In a large pan, heat the oil, then sauté the onion and carrot until softened.

  • 3. Add the diced venison and brown, then add the red wine and cook for 1 minute. Add the stock and black pepper, and simmer for 30 minutes. Add the mushrooms and cook for 10 minutes.

  • 4. In a small bowl, mix together the flour and butter to form a paste, then add this to the simmering stew and cook until thickened. Spoon into an oven-proof dish.

  • 5. Make the topping by boiling the kumara and the potato in salted water until soft. Drain, then add the cheese and mash until smooth. Season with salt to taste.

  • 6. Top the venison mixture with the kumara mash and drizzle with olive oil.

  • 7. Bake for 15-20 minutes, and then serve with a simple salad or vegetables.

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