Venison pie with blue-cheese mash

octobre 04, 2017 Xaibiwork 0 Comments

INGREDIENTS

• -Vegetable oil, for cooking
• -1kg minced venison
• -2 onions, finely diced
• -2 carrots, finely diced
• -2 celery sticks, destringed and finely diced
• -2 tbsp curry powder
• -300ml dark ale
• -700ml venison stock
• -A few splashes of Worcestershire sauce
• -2 star anise
• -1 cinnamon stick
• For the mash
  • -6 floury potatoes, about 1.2kg, peeled and diced
  • 150ml milk
  • -50g butter
  • -¾ tbsp English mustard
  • -150g blue cheese, grated or crumbled
  • -1 tsp paprika

  METHOD

  1. 1)Preheat the oven to 160C/Gas 3.
  2. 2)Warm a large casserole dish on the hob over a medium-high heat and pour in a thin layer of cooking oil.
  3. 3)Add the minced venison and cook, stirring all the time, until thoroughly browned – you want it to be dry, roasted and crumbly. This should take about 20 minutes. Drain in a colander to get rid of any fat, and set aside.
  4. 4)Return the pan to the hob, warm a little more oil over a medium heat, and add the diced veg. Cook for 10 to 12 minutes, stirring from time to time, until they soften.
  5. 5)Stir in the curry powder to coat the vegetables, then add the mince, ale and stock and bring to the boil. Turn the heat down to a simmer and reduce the stock until it’s nice and thick. Add a few splashes of Worcestershire sauce and season. Leave to cool for 20 minutes.
  6. 6)Once cooled, transfer to a large pie dish or ovenproof serving dish and chill in the fridge for at least one hour.
  7. 7)Bring a large pan of salted water to the boil and cook the potatoes until soft. Drain in a colander and leave to steam-dry a little.
  8. 8)Meanwhile, warm the milk and butter in a small saucepan. Either put the cooked potato through a potato ricer or mash. Beat in the hot milk and butter with a wooden spoon to form a semi-firm mashed potato. Mix in the English mustard and season.
  9. 9)Take the chilled venison mixture from the fridge and cover with the mash. Sprinkle the blue cheese on top and dust on the paprika.
  10. 10)At this point, you can store the pie covered in cling film in the fridge for up to two days if you like.
  11. 11)To serve, preheat the oven to 180C/Gas 4 and cook the pie, on a baking tray, for 20 to 25 minutes until the middle is very hot. Remove from the oven and place under a hot grill if needed, just to glaze the blue cheese. Serve immediately with buttered greens or crushed swede.