Deer Stalkers Pie with Bubble & Squeak Topping is a hearty, comforting dish that brings together rich, gamey venison in a savoury gravy, slow-cooked with root vegetables, red wine, and fragrant herbs. It’s a countryside twist on the classic shepherd’s pie, offering deep flavour and satisfying warmth – perfect after a long walk or a day outdoors.
Instead of the usual mash topping, this version is finished with a layer of bubble and squeak – a rustic mix of mashed potato and seasonal greens, pan-crisped to golden perfection. It adds a delicious crunch and nostalgic charm to this down-to-earth British favourite.
Ingredients
- 500g Venison Mince
- 100g Streaky Bacon
- 400g Sprouts or Cabbage
- 1 Diced Carrot
- 1 Diced Onion
- 2 Cloves of Garlic
- 4/5 Large Potatoes
- 500ml Beef Stock
Method
- Add the diced onion and carrot to a pan and fry in a little butter for 2/3 minutes.
- Put the venison mince in the pan and season with salt & pepper. Cook for 5 mins or until mince is nicely browned.
- Finely chop the garlic and add to the pan, cook for a further 5 mins then add the beef stock. Turn the heat down and simmer for 20 minutes or until beef stock has reduced by half.
- Once cooked set aside to cool in an oven dish.
- For the bubble and squeak topping start by peeling and boiling the potatoes
- Mash the potatoes well with a generous amount of butter, salt and pepper.
- Slice the bacon and fry in pan until crisp then add the chopped sprouts/cabbage and cook until soft.
- Mix in the bacon and sprouts/cabbage to the mash and top the mince to the top of the dish
- Cook in the oven at 180 degrees C for 30 minutes until topnis brown and crisp.
- Serve with peas and gravy
