Cottage pies have been popping up on restaurant menus everywhere in 2013 and this one by Graham Brown for Deer Industry New Zealand would give them a run for their money. Venison makes a good lean mince which means the pie is rich but not fatty.
For the mash top
|2||Agria potatoes, large, peeled and quartered|
|1||Orange kumara, large, peeled and quartered|
|¼ cup||Cream, or milk|
|1 to taste||Salt|
|½ tsp||White pepper|
|1 pinch||Nutmeg, freshly grated|
For the mince
|440 g||Venison mince, seasoned with salt and pepper (Main)|
|1 stalk||Celery, diced|
|1||Carrot, large, peeled and diced|
|125 g||Swede, peeled and diced|
|125 g||Onions, peeled and diced|
|2 cloves||Garlic, peeled and crushed|
|1 Tbsp||Fresh thyme|
|2 Tbsp||Flat leaf (Italian) parsley, finely chopped|
|330 ml||Beer, dark|
|300 ml||Beef stock|
|1 Tbsp||Tomato paste|
|1 Tbsp||Wholegrain mustard|
|2 Tbsp||Worcestershire sauce|
|½ cup||Frozen peas|
|1 to taste||Salt & freshly ground pepper|
- Heat oven to 180C.
- To prepare the mash topping, bring a large pot of salted water to the boil and steam the potatoes and kumara until soft. Strain and return to the pot. Mash with the butter and cream or milk, season to taste with salt, white pepper and the nutmeg. Set aside until needed.
- For the mince filling, heat a heavy skillet on high with the butter. Add the seasoned mince and paprika and saute over high heat until browned. Remove the mince from pan and set aside.
- Reduce heat and add the diced vegetables, garlic and fresh herbs to the pan and cook gently until lightly caramelised. Increase heat and add the beer, stock, tomato paste, mustard, Worcestershire sauce. Bring to a simmer and return the mince to the pan along with the peas.
- Continue cooking over moderate heat for 20 minutes or until the sauce is reduced and thickened. Season with salt and pepper to taste.
- Place in a greased pie dish and cover with the mash. Bake in the oven for about 30 minutes or until top is golden brown.