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Ingredients
Method
- 1 tbsp olive oil
- 1 chopped onion
- 1 chopped carrot
- 400g venison mince
- 200g pork mince
- 1 tsp ras el hanout
- 2 tbsp Worcestershire sauce
- 2 tbsp redcurrant jelly
- 25g chopped parsley
- 500ml quality beef stock
- 400g peeled and cubed Maris Piper potatoes
- 1 peeled and cubed swede
- 2 parsnips, peeled and sliced
- 3 tbsp whole milk
- 40g melted butter
- 50g grated cheddar cheese
- Preheat the oven to 200C. Cook the onion and carrot in the oil for 3 mins to soften, then add both the minced meats and sprinkle with ras el hanout. Fry for 5 mins to lightly brown, breaking up with a fork as you do. Stir in the parsley, Worcestershire sauce and redcurrant jelly, then add the stock, season well and simmer – half covered – for 30 mins to reduce. Transfer to an ovenproof serving dish.
- Place the swede, potatoes and parsnips in a pan and cover with cold water. Simmer for 15 mins or until tender, then drain and mash until smooth. Mix in the milk and butter and beat to combine, then season and spoon on top of the mince mixture. Scatter with cheddar and bake for 25 mins or until golden and bubbling. Serve with steamed greens.
90 mins
6 serving
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