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Home Dish Hunter's Pie

Hunter's Pie

Name: How to cook Hunter's Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Hunter's Pie

Mince and mash in this country is called ‘shepherd’s pie’, ‘cottage pie’ or 'hunter's pie' but none are actually pies and the only difference is in the meat used, cottage being made with beef, shepherd's with lamb and hunter's with venison. Then there is Cumberland pie that’s topped with cheese and breadcrumbs and a shepherdess or shepherdless pie contains neither shepherds or meat?!

Ingredient

Food ration :

4 servings

Cooking time :

1 hour and 10 minutes

300 g

minced venison

3 sticks

celery

carrots

onion

parsnip

2 cloves

garlic

1 tbsp

olive oil

1 tbsp

tomato paste

500 ml

beef stock

125 ml

red wine (optional)

2 tbsps

Henderson’s Relish or Lea and Perrins

1/2 (200 g)

celeriac, peeled

300 g

white potatoes

300

sweet potatoes

4 tbsps

butter

50 ml

milk

1 sprig

rosemary

1 sprig

thyme

1 sprig

sage leaves

bay leaf

Cooking instructions

* Step 1

Finely chop the celery, carrots, onion, parsnip, garlic, parsley stalks (not the leaves) into small cubes (Brunoise style). Add a glug of oil to a large skillet and gently fry the vegetables (being careful not to burn them) for 5 minutes.

* Step 2

Add the mince to the pan and stir to combine, breaking up the meat. Cook for a further 5 minutes then add the tomato puree, bouquet garni, stock, red wine (if adding) and the Henderson’s. Season with a generous amount of salt and pepper. Bring to a boil, cover and simmer for 30 – 40 minutes until the meat is cooked and the sauce is thick. Add the parsley leaves and check the seasoning.

* Step 3

Whilst the meat is cooking, roughly chop the celeriac and potatoes and place in a pan of salted water. Cook for 10 minutes until cooked through then drain and leave in a colander to dry. Add the remaining 3 tbsps of butter and milk to the potato and celeriac mix and mash. Stir in the parsley leaves. Melt 1 tbsp of butter in a skillet and cook the Brussel sprouts for 5 minutes until slightly charred. Turn the Brussels over and cook for another 2 minutes. Remove from the pan and roughly chop.

* Step 4

Add the remaining 3 tbsps of butter and the milk to the potato and celeriac mix and mash. Season with salt and pepper, stir in the parsley, add the Brussels and set aside.

* Step 5

Place the meat in the bottom of a small casserole dish and top with the mash. Rough up the mash with either a fork or the back of a spoon. Bake in the oven for 20 - 30 minutes until the top is golden.