Game Keeper’s Pie
- Credit: Archant
This recipe is a unique take on the traditional Shepherd’s Pie; just replace lamb with wild meat for a gamey flavour. Add parsnip to the mash for a sweet and savoury sensation and enjoy with a glass of Pinot Noir in front of the fire on a Sunday afternoon.
Preparation: 60 mins
Cooking: 45 mins
A Gamekeeper’s Classic
- 1 Watch: Insane Canada goose morning flight!
- 2 Gun test: new Beretta 687 Silver Pigeon III Sporting
- 3 BROWNING B725 SPORTER - test & review
- 4 Beretta 687 Silver Pigeon III - test & review
- 5 BERETTA 694 SPORTING - TEST & REVIEW
- 6 Shooting terminology: should we change it?
- 7 Firearms Licensing - Urgent notice!
- 8 The NEW Longthorne Boxlock Trigger Plate - reviewed by Jonny Carter
- 9 Yildiz Pro Black Sporter - test & review
- 10 How to proof your gun for steel shot
1kg coarsely minced venison, or a mixture of game
Salt and freshly ground black pepper
3–4 tbsp vegetable oil
3 medium onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
4 juniper berries, crushed
1 tsp chopped thyme leaves
1 tbsp plain flour
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 litre good beef stock
For the mash topping
2–3 large potatoes (such as Desiree),
peeled and quartered
200g parsnips, peeled, cored and roughly chopped
A few good knobs of butter
Splash of milk (optional)
This is a gamey version of a Shepherd’s pie, with parsnip added to the mash topping to give it a savoury and sweet flavour. You can just use the meat from the shoulder or tougher haunch cuts of venison, or a mixture of hare and venison with some rabbit thrown in.
Season the minced venison or other game with salt and pepper. Heat 1–2 tbsp oil in a heavy-based frying pan until it is almost smoking, then brown the meat in small batches for a few minutes, turning it with a wooden spoon. Drain in a colander to remove all the fat.
Heat 2 tbsp oil in a heavy-based saucepan and gently fry the onions with the garlic, juniper and chopped thyme until very soft. Add the meat, dust it with flour and add the tomato purée. Cook for a few minutes, stirring constantly.
Add the Worcestershire sauce, then slowly stir in the cider and beef stock. Bring to a simmer and cook gently for about 1 hour until the liquid has thickened. Check the seasoning and set aside to cool.
Preheat the oven to 200°C/Gas 6.
Meanwhile, for the mash, cook the potatoes and parsnips in boiling salted water for about 10–12 minutes until soft. Drain in a colander, then return to the pan on a low heat for a minute or so to evaporate any excess water. Mash the potatoes and parsnips together smoothly with a potato masher, adding the butter and a little milk if necessary. Season with salt and pepper to taste.
Spoon the meat mixture into a large pie dish or individual dishes and spoon the mash evenly on top. Rough up the surface with a fork and bake for 35–40 minutes until the topping is golden.
Recipe is supplied by Game-to-Eat:the campaign dedicated to increasing the eating and enjoyment of British wild game. The campaign was founded in the year 2000 and since then game has grown tremendously in popularity as more and more people become fans of this delicious wild meat. The campaign reaches out to butchers, chefs, journalists’ in print, radio and tv media and of course to members of the public.