Recipe by Gareth Davies of Social Food Project
For the pie mix:
500g ground venison
1 large brown onion diced
4 clove garlic minced
1 large carrot diced
2 tbsp Dijon mustard
2 tbsp redcurrant jelly
1 tbsp juniper berries
1 ½ tbsp plain flour
½ bunch of thyme picked
½ bunch of sage picked & finely chopped
1 ½ glasses red wine
1 cup frozen peas
For the topping:
4 large potatoes peeled & quartered
2 tbsp wholegrain mustard
¼ block of butter
¼ cup cream
½ cup grated smoked cheddar cheese
How to make it
- Heat a couple of lugs of olive oil in a thick based pot.
- Seal the ground venison until dark brown.
- When thoroughly sealed remove from the pot and set aside.
- Saute the onion, garlic, thyme and sage until soft and translucent.
- Return the venison and carrot to the pot and sprinkle with flour and cook for 1 minute.
- Add the wine and reduce for a few minutes.
- When the majority of the wine has reduced, add the dijon, redcurrant and junipers.
- Add water until ¾ is covered.
- Simmer on medium-low temperature for 1 hour.
- Meanwhile in another pan bring the potatoes to boil, cook for about 10 minutes or until soft.
- Drain and leave to steam on the side for a couple of minutes.
- Mash the potatoes with butter, cream, wholegrain mustard and ¾ of the cheese.
- Correct the seasoning and place on the side.
- The pie mix should have a thick gravy, and the meat should be soft and tender.
- Add the peas and mix.
- Add the mix to a deep baking dish.
- Top with the potatoes and extra cheese.
- Bake in the oven at 180 degrees for 50minutes or until golden.
- Serve with a side of greens.