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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large frying pan over a medium-high heat. Add the soffritto mix and fry for about 10 minutes, until any excess liquid has evaporated and the vegetables are soft. Add the venison mince, season and fry for 6-8 minutes until cooked through and no pink meat remains.
Preheat the oven to 200ºC, gas mark 6. Stir in the tomato purée and thyme; fry for 1 minute, then sprinkle over the flour and fry for 1 minute more. Add the stock and simmer for about 5 minutes until the meat is coated in a thick sauce; season and set aside.
Transfer to a small ovenproof dish (about 1 litre in volume) and top with the mash. Bake for 15-20 minutes until piping hot. Stand for 5 minutes before serving with greens, if liked.
Leftover thyme: strip the leaves from leftover sprigs, add to an ice cube tray and fill with olive oil. Freeze for up to 1 month and use the frozen cubes as a base for soups and stews.
Typical values per serving when made using specific products in recipe
Energy | 2,058kJ/ 492kcals |
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Fat | 21g |
Saturated Fat | 9.1g |
Carbohydrates | 26g |
Sugars | 12g |
Fibre | 11g |
Protein | 45g |
Salt | 1.3g |
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