William Powell Country
MENU

Gamekeeper’s Pie

At Home

Article written by 02 August 2012

Serves: 5

Preparation: 60 mins

Cooking: 45 mins

Ingredients

  • 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
  • 200ml cider
  • 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.

Description

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

smokingPreheat 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.

www.gametoeat.co.uk

 

Game to Eat

Campaign dedicated to promoting the delights of wild British game meat Read more.

Have you got a story or article you’d like to write for us?

Write a piece for William Powell Country, and get in contact with us.