Wild Game Cottage Pie Recipe: A Hunter’s Comfort Classic
Transform wild game into the ultimate comfort food with this cottage pie recipe featuring savory meat, vegetables, and creamy potato topping.
Wild Game Cottage Pie Recipe: A Hunter’s Comfort Classic
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Category
Dinner
Cuisine
English
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
6
Prep Time
30 minutes
Cook Time
50 minutes
Calories
550
My passion for creating mouthwatering dishes from wild game led me to this cottage pie recipe, which uses simple ingredients that let the meat shine.
Cottage pie recipe traditions began when potatoes were introduced as everyday food for rural cottagers. While shepherd’s pie uses lamb, my cottage pie recipe features ground venison or beef topped with buttery mashed potatoes.
After a long day tracking game, there’s nothing more satisfying than gathering around a cast iron skillet filled with this savory masterpiece. The combination of hearty meat, savory vegetables, and creamy potato topping makes this cottage pie recipe the ultimate cold-weather comfort food.
Ingredients
Our cottage pie recipe calls for the following ingredients:
For the cottage pie meat filling:
- 2 lbs. lean ground venison (or beef)
- 2 celery stalks, finely chopped with a clean, sharp knife
- 1 medium yellow onion, diced
- 1 carrot, peeled and finely chopped
- 3 garlic cloves, minced
- 2 Tbsp. butter
- 2 Tbsp. tomato paste
- 1/4 cup flour
- 2 cups beef stock
- 1/2 cup red wine
- 2 Tbsp. Worcestershire sauce
- Fresh thyme sprigs, tied in a bundle
- 2 dried bay leaves
- Salt and pepper to taste
For the potato topping:
- 2 1/2 lbs. potatoes (russets or golds), peeled and cubed
- 1/2 cup heavy cream
- 6 Tbsp. butter, divided
- 1 cup freshly shredded parmesan cheese, divided
- Salt and pepper to taste
Directions
Whipping up the perfect cottage pie requires equal attention to both the filling and the topping:
- Chop your vegetables with a clean, sharp knife.
- Preheat your oven or smoker to 350°F. Bring a large pot of salted water to a boil for the potatoes.
- Brown the ground meat in a 12-inch cast iron skillet over medium-high heat. Season lightly with salt and pepper. Once cooked, remove the meat from the pan, leaving a little fat for the next step.
- Melt butter in the same pan and add celery, onion, and carrots. Cook over medium heat until vegetables soften, about five minutes.
- Add tomato paste and garlic, cooking for another minute while stirring.
- Sprinkle in flour, stirring thoroughly for two minutes. The mixture will be fairly dry at this point.
- Pour in beef stock, red wine, and Worcestershire sauce. Add thyme bundle and bay leaves. Season with salt and pepper.
- Bring to a simmer, stirring occasionally, until the mixture thickens (eight to 10 minutes).
- Remove herbs, return the ground meat to the pan, stir everything together, and remove from heat.
- Meanwhile, cook potatoes in boiling water for about 20 minutes until fork-tender.
- Drain potatoes, return to pot, and mash them thoroughly.
- Stir in 4 Tbsp. butter, heavy cream, and 3/4 cup parmesan cheese. Season with salt and pepper to taste.
- Spread mashed potatoes evenly over the meat mixture, smoothing the top. Drizzle with remaining 2 Tbsp. melted butter and sprinkle with remaining 1/4 cup parmesan cheese.
- Bake for 30 minutes or until golden brown on top.
- Let the cottage pie rest for five to 10 minutes before serving.
Recipe Note
Tips for Cottage Pie Recipe Success
When preparing your cottage pie ingredients,use a sharp, clean knife for consistent cuts. Uniform vegetable pieces cook more evenly and create a better texture in your final cottage pie recipe.
Make the cottage pie filling first so it can cool slightly while you prepare the potatoes. This prevents the potato topping from sinking into the filling when you assemble your cottage pie.
The cottage pie potato topping is your chance to shine. Mash them thoroughly for a smooth texture, but don’t overwork them, or they’ll become gluey. A potato masher gives better control than an electric mixer for this cottage pie recipe component.
If you’re making this cottage pie recipe ahead of time, prepare everything up to the baking step. Cover and refrigerate, then add 10–15 minutes to the baking time when you’re ready to serve.
Cast iron is my preferred cooking vessel for cottage pie. It transitions seamlessly from stovetop to oven, and the heat retention keeps your cottage pie recipe hot at the table.
Cottage Pie Recipe Variations
This cottage pie recipe welcomes adaptation based on what you have available:
- For a traditional cottage pie variation, add 1/2 cup of peas to the filling when you return the meat to the pan.
- Try ground elk or moose instead of venison for a different wild game twist on this cottage pie recipe.
- Add a tablespoon of fresh chopped rosemary to the potato topping for an aromatic herb accent to your cottage pie.
- For a richer cottage pie flavor profile, replace half the beef stock with a dark beer.
- Top your cottage pie with a mix of cheddar and parmesan for a more complex cheese flavor.
This cottage pie recipe bridges the gap between rustic comfort food and refined dining. Whether served at hunting camp or Sunday dinner, it’s sure to satisfy even the heartiest appetite.
