William Powell Country

Gamekeeper’s Pie

At Home

Article written by 02 August 2012

Serves: 5

Preparation: 60 mins

Cooking: 45 mins


  • 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.


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.



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