Keepers pie

Keepers pie

British Game Alliance

250g pheasant mince
170g venison mince
5ml rapeseed oil
60g diced onion
1 large carrot, diced
½ small swede, diced
2g chopped thyme
3g garlic purée
200ml dark stout
1 beef stock pot
10g demerara sugar

For the mash
500g red potatoes
100g butter
50ml cream
5g salt

Eat Wild

Serves 6

Keepers pie is an upgrade on the classic shepherd’s and cottage pies. For best results, use a mix of 70% breast and 30% thigh for the pheasant mince.

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 about a teaspoon of salt and a few twists of black pepper. Add the beef stock and 100ml of water plus the stout and sugar, and cook for about 35 minutes until the liquids have reduced to a thick consistency. Transfer the mince to an oven ready baking dish and set aside in the fridge to cool while you prepare the mash.

Boil the potatoes with a little salt, then once soft, mash together with the cream, butter and a little more salt. Pipe (or spread) the mash over the top of the cooled mince and bake in the oven at 180°C for 35 minutes.