Venison, mushroom and kumara topped pie

The venison in this pie gives it a wonderfully rich flavour - pair it with a salad for a lighter option. Photography by Todd Eyre.

  • 1 hr cooking
  • Serves 2
  • Print


  • 2 tablespoon olive oil, plus extra for drizzling
  • 1 medium_piece onion, diced
  • 1 carrot, diced
  • 300 gram (300-400g) venison, cubed
  • 1/2 cup red wine
  • 1 cup vegetable stock, or water
  • 1/4 teaspoon black pepper
  • 2 large_piece portobello mushrooms, peeled and sliced
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 2 kumara, orange or purple
  • 1/4 potato
  • small handful of grated cheese - aged gouda is good
  • 1/2 teaspoon sea salt
  • salad or steamed vegetables, to serve


  • 1
    In a large pan, heat the oil, then sauté the onion and carrot until softened.
  • 2
    Add the venison cubes and brown, then add the red wine and cook for 1 minute.
  • 3
    Add the stock or water and the black pepper, then simmer for 30 minutes.
  • 4
    Add the mushrooms and cook for 10 minutes.
  • 5
    In a small bowl, mix together the flour and butter to form a paste (beurre manié), then add this to the simmering stew and cook until thickened. Spoon into an oven-proof dish.
  • 6
    Preheat oven to 200°C.
  • 7
    Make the topping by boiling the kumara and the potato in salted water until soft.
  • 8
    Drain, then add the cheese and mash until smooth. Season with salt to taste.
  • 9
    Top the venison mixture with the kumara mash and drizzle with olive oil.
  • 10
    Bake for 15-20 minutes, then serve with a simple salad or vegetables.

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