INGREDIENTS
FOR THE FILLING
500g Wild and Game minced venison
1 large onion, finely diced
1 medium carrot, finely diced
1 celery stalk, finely diced
1 tin of chopped tomatoes
500ml beef stock
1 bay leaf
Half a tsp dried thyme leaves
2 tsp Worcestershire sauce
Salt and pepper
A couple of glugs of olive oil
FOR THE TOPPING
1 kg potatoes, peeled and chopped
100g butter
1 egg yolk
Salt and pepper
75ml milk
75g Cheddar, grated
METHOD
Preheat the oven to 220 degrees Celsius/gas mark 7.
Heat the olive oil in a large saucepan and fry the onion, carrot and celery for 5-10minutes until softened.
Add the venison and cook until browned, breaking it up into small pieces.
Add the thyme and cook for another minute.
Add the stock, Worcestershire sauce, tomatoes and bay leaf.
Cook for about 20 minutes until reduced. Towards the end, add salt and pepper to taste.
Meanwhile, boil the potatoes until soft.
Drain and mash with the butter, egg yolk and milk.
Add salt and pepper to taste.
Transfer the mince into an oven-proof dish and top with the mash.
Top the mash with the Cheddar
Bake for about 15 minutes until nicely brown.
Serve with vegetables of your choice.
