High Protein Cottage Pie
A lighter, high-protein twist on a classic — packed with veg, rich flavour, and a hearty lentil boost. Inspired by Hugh Fearnley-Whittingstall's recipe made with beef
Serves 5–6
Ingredients
Filling
• 400g venison mince
• 300g chestnut mushrooms, chopped
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 2 celery sticks, chopped
• 2 garlic cloves, chopped
• 200ml tomato passata
• 1 tin lentils, drained
• 1 tbsp Worcestershire sauce
• Salt & pepper
Topping
• 600g potatoes, chunked
• 300g celeriac (or extra potatoes), chunked
• 50g butter
• 75ml milk
• 1 tsp Dijon mustard
• Handful parsley, chopped
• Optional: 2 tbsp capers
Method
1. Fry mushrooms in batches until golden, then set aside. Brown the venison mince, breaking it up well.
2. In the same pan, cook onions, carrots, celery, and garlic until soft.
3. Return venison + mushrooms to the pan. Add passata and a splash of water. Simmer for 20–25 mins until rich.
4. Stir in lentils and Worcestershire sauce. Season well.
5. Boil potatoes + celeriac until tender. Drain, then mash with butter, milk, mustard, parsley (and capers if using).
6. Spoon filling into a dish, top with mash, rough it up with a fork.
7. Bake
190°C (170°C fan) for 15–20 mins until golden and bubbling.
Nutritional Info
Per Serving (based on 6 portions)
Calories: ~390 kcal
Protein: ~32–33 g
Carbs: ~39 g
Fat: ~12–13 g
Fibre: ~6–7 g