Stalkers Pie serves 6 generously
Food cost £2.05 per portion, selling price £8.20 inc vat at 70% GP
Recipes created by Chef Richard Hunt
By March 7, 2017Published:
- Yield: 6 Servings
- Prep: 15 mins
- Cook: 1 hr 30 mins
- Ready In: 1 hr 45 mins
A rich hearty pie with a vegetable topping
- 3 tbsps vegetable oil
- 100 grams good smoked bacon or wild boar bacon
- 1.25 kilo minced venison
- 2 medium onions chopped finely
- 3 carrots chopped
- 3 celery sticks chopped
- 2 garlic cloves finely chopped
- 1 dsp red currant jelly
- 3 tbsps plain flour
- 1 tbsp tomato puree
- 1 large class good red wine optional
- 850 ml beef stock
- 4 tbsp worcester sauce
- few sprigs thyme
- 2 bay leaves
- 1 kg potaotes chopped for the mash
- 200 grams parsnip chopped for the mash
- 200 grams swede peeled and chopped for the mash
- 25 grams salted butter for the mash
- 200 grams strong cheddar for the mash
- freshly grated nutmeg for the mash
- 100 grams fresh white bread crumbs for the mash
- Heat 1 tbsp oil in a large saucepan and fry the bacon until crisp remove and in the remaining oil and bacon fat fry the mince until browned – you may need to do this in batches. Set aside as it browns.
- Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
- Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce herbs, and redcurrant jelly. Bring to a simmer and cook, uncovered, for 45 mins.
- By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
- Meanwhile, make the mash. In a large saucepan, cover the potatoes, swede and parsnips in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the cream, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
- Spoon meat into ovenproof dishes. Spoon on the mash to cover. Sprinkle on the remaining cheese and breadcrumbs. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.