| 1. |
Heat the spice seeds in a pan until they pop. Place venison in slow cooker or in ovenproof dish add all herbs spices and season with salt and pepper. Add water or stock and cook slowly overnight or until the meat is soft. Allow to cool. |
| 2. |
Remove excess stock use some of it to braise the veggies. Boil the potatoes and sweet potato. Take the meat off the bone and shred. Add veggies to the meat and place in ovenproof dish flatten the mix with a spatula. Layer the butter beans on top and flatten down. |
| 3. |
Once the potatoes and sweet potato have cooked, drain them and make a mash. Season with salt and pepper, and spread over the meat mixture. |
| 4. |
Using a teaspoon add small dollops of cottage cheese in three rows on top of the pie. Spread the dollops out with a knife then add the grated gruyere. |
| 5. |
Place in the oven at 180 °C and cook for 35-40 minutes. |
