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

Stalkers Pie

By Annette Woolcock Published: March 7, 2017

  • 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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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