Pork and Venison Potato-Topped Pie

Charmaine Lu -

  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 chopped carrot
  • 200g pork mince
  • 400g venison mince (beef mince will do)
  • 1 tsp ras el hanout spice mix
  • 2 tbsp Worcestershire sauce
  • 2 tbsp redcurrant jelly
  • 25g chopped parsley
  • 500ml beef stock
  • 500g peeled and cubed potatoes
  • 2 peeled and sliced parsnips
  • 1 swede, peeled and cubed
  • 40g butter
  • Splash of milk
  • 50g cheddar, grated
  • Preheat the oven to 200C. Heat the oil in a large pan and cook the carrot and onion for 3 mins to soften, then add the meats and cook, breaking with a fork as it browns. Stir in the ras el hanout, Worcestershire sauce, parsley and redcurrant. Add the stock, season well, and simmer - half covered - for 30 mins, stirring from time to time until reduced. Transfer to a casserole dish.
  • Meanwhile, boil the potatoes, parsnips and swede for 20 mins or until tender. Drain, mash until smooth, then mix in the butter, milk and seasoning, and spoon over the mince mixture. Rough the surface with a fork, scatter with cheese, and bake for 30 mins or until cooked, bubbling and irresistible.
80 mins
6 serving