- Preparation time: 20 minutes
- Cooking time: 1 hour
- Total time: 1 hour 20 minutes
- Serves 4 - 6
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 400g venison mince
- 200g pork mince
- 1 tsp Ras El Hanout
- 1-2 tbsp Worcestershire sauce
- 2 tbsp redcurrant jelly
- 25g pack flat leaf parsley, chopped
- 500ml beef stock
- 500g King Edward potatoes, peeled and cubed
- 1 large swede, peeled and cubed
- 2 parsnips, peeled and sliced
- 3 tbsp milk
- 40g butter, melted
- 50g vintage Cheddar cheese, grated
Poacher's pie
Poacher's pie
For British Pie Week (4th-10th March 2019), why not try this delicious Poacher's pie recipe, made with venison and pork mince?
[Recipe and image courtesy of Waitrose & Partners]
Ingredients
Method
1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large non-stick frying pan or sauté pan and cook the onion and carrot for 3 minutes until softened. Add the minced venison and pork and break up with a fork. Sprinkle with the ras el hanout and fry for a few minutes until lightly browned.
2. Stir in the Worcestershire sauce, redcurrant jelly and parsley. Add the stock and seasoning and bring to the boil. Simmer, half covered for 25-30 minutes, stirring occasionally until the liquid is reduced. Transfer to an ovenproof serving dish.
3. Meanwhile, place the potatoes, swede and parsnips in a pan with enough cold water to just cover. Bring to the boil and simmer for 15-20 minutes until tender. Drain the vegetables, return to the pan and mash until smooth. Add the milk and the melted butter to the mash and beat well to combine. Season well and spoon over the top of the mince mixture. Rough up the surface with a fork then scatter with the Cheddar. Bake for 25-30 minutes until the mince is cooked through with no pink meat and the top is golden and bubbling. Serve with peas or broccoli.
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