Venison Cottage Pie (4 portions)


500g venison mince
1x tbsp. sunflower oil
2x garlic cloves, minced
1x birds eye chili, finely sliced
1x tbsp. dehydrated onion flakes
1x cup frozen peas
1x large carrot, grated
1x tin peeled and diced tomatoes
80g raw polenta (approximately ¾ cup)
½ cup gouda cheese, grated

Calories: 440 per portion

Pre-heat your oven to 180?C.

In a large frying pan, heat your oil over a medium to high temperature, then add your venison, garlic, chili, dehydrated onion flakes and salt to taste. Brown the meat for 10-15min before adding the carrots, peas and tomatoes. Cook for a further 10mins then put to one side.

Cook your polenta according to packet instructions.

Using a slotted spoon, ladle your venison mix into an oven proof baking dish, straining any excess liquid. Thereafter spoon your polenta on top and sprinkle the gouda cheese and bake for 10-15min or until the cheese is lightly golden in colour.