Gamekeeper’s Pie

Name: Gamekeeper’s Pie
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 2 tbsp. sunflower oil; 800 g (1lb 12oz) venison mince; 1 onion, finely chopped; 1 celery stick, finely chopped; 1 large carrot, grated; 1 garlic clove, crushed; 1½ tbsp plain flour; 150 mL (5fl oz) full-fat milk; 2 tbsp. port; 150 mL (5fl oz) red wine; 350 mL (12fl oz) hot beef or game stock; 1 tbsp. Worcestershire sauce; 2 tsp. dried juniper berries, roughly crushed; ½ tbsp fresh thyme leaves; 1 bay leaf; 1 kg (2lb 14oz) desirée or similar waxy potatoes, peeled and cut into chunks; 50 g (2oz) butter; 50-75 ml (2-3fl oz) double cream

Venison is lean compared with other red meat, so we’ve added milk to give the sauce extra depth and richness.

By The GH Kitchen TeamPublished: 24 December 2009

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Yields:

Prep Time:

20 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 35 mins

Ingredients

2 Tbsp. sunflower oil
800 g (1lb 12oz) venison mince
1 onion, finely chopped
1 celery stick, finely chopped
1 large carrot, grated
1 garlic clove, crushed
1½ tbsp plain flour
150 ml (5fl oz) full-fat milk
2 Tbsp. port
150 ml (5fl oz) red wine
350 ml (12fl oz) hot beef or game stock
1 Tbsp. Worcestershire sauce
2 tsp. dried juniper berries, roughly crushed
½ tbsp fresh thyme leaves
1 bay leaf
1 kg (2lb 14oz) desirée or similar waxy potatoes, peeled and cut into chunks
50 g (2oz) butter
50-75 ml (2-3fl oz) double cream

Directions

1. Step 1
  Heat 1tbsp oil in a large pan and brown the mince over a medium heat in batches. Remove from the pan using a slotted spoon and set aside.
2. Step 2
  Using the same pan, turn the heat down to low, add the remaining oil and gently fry the onion, celery and carrot for 15min until softened but not coloured. Add the garlic and fry for 1min. Sprinkle over the flour and cook, stirring, for 1min.
3. Step 3
  Turn the heat to medium and add the milk, 2tbsp at a time, stirring until it is absorbed. Stir in the port and wine and simmer until thickened. Add the stock, Worcestershire sauce, juniper berries, thyme and bay leaf. Bring to the boil; return the mince to the pan. Cover and simmer for 45min, stirring occasionally.
4. Step 4
  Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes for about 15min or until tender. Drain and leave to steam dry in the colander. Heat the butter and cream in a small pan. Push the potato through a potato ricer or sieve into the potato pan (rinse it out first). Stir in enough cream and butter to make a smooth but not sloppy mash. Check seasoning.
5. Step 5
  Preheat the grill to medium. Tip the hot venison into an ovenproof dish about 30.5cm x 20.5cm (12in x 8in). Spread the mash on top and grill for 3-4min until golden. Serve with seasonal vegetables.

Per Serving:

Calories: 403
Total carbs: 34 g
Sugars: 5 g
Total fat: 17 g
Saturated fat: 8 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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