Gamekeeper’s pie
It's British Pie Week so here's a recipe to rival sheperd's pie and cottage pie. With thanks to the British Game Alliance. Serves six.
Gamekeeper’s pie recipe
Ingredients
For the mince
- 100ml Water
- 5ml Rapeseed oil
- 60g Diced onion
- 3g Garlic puree
- 2g Chopped thyme
- 1 Large diced carrot
- 1/2 Small diced swede
- 200ml Dark stout
- 1 Knorr beef stock
- 10g Demerara sugar
- 250g Pheasant mince
- 170g Venison mince
- Salt and pepper to taste
For the mash
- 500g Red potatoes
- 100g Butter
- 50ml Cream
- 5g Salt
For best results, try using a mix of breast and thigh meat. A ratio of 70:30 is recommended.
Method
1. Prep the ingredients
Sweat the onions, carrots, swede, thyme, garlic and minced meats in the rapeseed oil until the vegetables are soft and the meats are light brown. Season with salt and pepper.
2. Add the stock
Add the beef stock, as well as the stout and sugar and cook for about 35 minutes until the liquids have reduced to leave a thick consistency.
3. Set aside the mince
Place the mince in an oven ready baking dish and set aside in the fridge to cool while you prepare the mash.
4. Prepare the mash
Boil the potatoes with a little salt to make the mash. Once soft, mash the potatoes together with the cream, butter and seasoning.
5. Prepare the pie
Pipe (or spread) the mash over the top of the cooled mince and bake in the oven at 180°C for 35 minutes.
Serve and enjoy your gamekeeper’s pie.