Venison Cottage Pie with Red Wine & Guinness & Soda Bread

Venison Cottage Pie with Red Wine & Guinness

Serves: 6 | Prep Time: 30 min | Cook Time: 1 hr 30 min

Ingredients

For the Filling:

• 2 lbs venison shoulder steak, minced
• 2 tbsp garlic powder 
• 1 tbsp black pepper 
• 3 tbsp olive oil 
• 1 large onion, diced
• 2 carrots, diced
• 1 parsnip, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 cup Guinness beer
• ½ cup red wine (full-bodied like a Cabernet or Syrah)
• 1 ½ cups beef or venison stock
• 1 tbsp flour (or cornstarch for gluten-free)
• Salt and black pepper to taste

For the Topping:

• 2 lbs Yukon Gold or russet potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup heavy cream (or whole milk) more if needed
• ½ cup sharp cheddar cheese, grated (optional)
• Salt and white pepper to taste

Instructions

1. Prepare the Filling:
   • Heat 1 tbsp of oil in a large skillet or Dutch oven over medium-high heat. Add the minced venison along with garlic powder and pepper, and brown well, stirring occasionally. Remove and set aside.
   • In the same pan, add the remaining oil and sauté the onion, carrot, and parsnip until softened (about 5–7 minutes). Add the garlic, rosemary, and thyme, cooking for another minute.
   • Stir in the tomato paste, then sprinkle the flour over the mixture, stirring to coat.
   • Pour in the Guinness and red wine, scraping up any browned bits. Let it simmer for 2–3 minutes to cook off some alcohol.
   • Return the browned venison to the pan and add the Worcestershire sauce and stock. Simmer on low for 30–40 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
2. Prepare the Potato Topping:
   • Boil the potatoes in salted water until fork-tender (about 15 minutes). Drain well.
   • Heat up the butter and cream/milk until warm and melted
   • Mash the potatoes with butter and cream until smooth. Season with salt and white pepper. Stir in cheddar cheese if using. Top with extra cheese
3. Assemble the Pie:
   • Preheat oven to 375°F (190°C).
   • Pour the venison filling into a baking dish. Spread the mashed potatoes evenly over the top. Use a fork to create ridges for extra crispiness.
   • Bake uncovered for 25–30 minutes, or until the top is golden and slightly crispy.
4. Serve & Enjoy:
   • Let rest for 5–10 minutes before serving. Pairs well with a pint of Guinness or a glass of red wine.

Traditional Irish Soda Bread

Ingredients:

• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp salt
• 1 ¾ cups buttermilk + ½ cup more for topping

Instructions:

1. Preheat Oven & Prep Baking Sheet:
   • Preheat your oven to 425°F (220°C).
   • Lightly grease a baking sheet or line it with parchment paper.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, baking soda, and salt.
3. Add Buttermilk & Form Dough:
   • Make a well in the center of the dry ingredients and pour in the buttermilk.
   • Mix with a wooden spoon or your hands until a shaggy dough forms. If it’s too dry, add a little more buttermilk, a tablespoon at a time.
4. Shape & Score the Dough:
   • Turn the dough onto a lightly floured surface and gently knead it just a few times to bring it together. Do not overwork it.
   • Shape it into a round loaf about 1 ½ inches thick.
   • Place on the baking sheet and use a sharp knife to cut a deep X into the top (this helps it bake evenly).
   • Baste with extra buttermilk 
5. Bake:
   • Bake for 15 minutes at 425°F, then reduce the heat to 400°F and bake for another 25-30 minutes until golden brown.
   • The bread is done when it sounds hollow when tapped on the bottom.
6. Cool & Serve:
   • Let cool on a wire rack for at least 10 minutes before slicing.
   • Serve warm with butter or alongside stews and soups.