Venison Mince Pie with Root Veg Mash
This hearty venison mince pie is packed with rich, savoury flavour and topped with creamy root vegetable mash. A comforting autumn or winter dinner.
Ingredients
For the root veg mash:
- 500 g potatoes (I like Maris Piper) peeled and cut into 2 to 3cm chunks
- 500 g (1.1 lb) root vegetables peeled and cut into 2 to 3cm chunks (see Notes)
- cooking salt
- 25 g (0.9 oz) butter
- 30 ml (2 tbsp) milk (I use semi-skimmed)
- freshly ground black pepper
For the pie filling:
- 25 g (0.9 oz) butter
- 1.5 tsp olive oil
- 1 onion (approx. 120g) chopped
- 1 carrot (approx. 120g) peeled and diced
- 1 stick celery trimmed and diced
- 500 g (1.1 lb) venison mince (see Notes)
- 1.5 tbsp plain flour
- 1.5 tsp tomato purée
- 75 ml (⅓ cup) red wine
- 350 ml (1.5 cups) beef stock (made using a stock cube or pot)
- 1.5 tsp Worcestershire sauce
- 1 bay leaf
- 0.5 tsp dried thyme
Instructions
- See Tips for making ahead. Heat the oven to 180C/160C fan/gas 4 and then make the root veg mash - put the potatoes and root vegetables in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 20 minutes until very tender. Drain, leave to steam for 5 minutes, then mash with the butter, milk and freshly ground black pepper.
- While the root veg mash is simmering, make the filling - heat the butter and oil in a large saucepan or casserole pot on a medium heat, add the onion, carrot and celery, and cook for 10 minutes until soft, stirring occasionally. Add the mince to the pan, break it up with a spatula or wooden spoon for 5 minutes, until nicely browned.
- Stir the flour and tomato purée into the mince mixture, cook for 1 minute, then add the wine, stock, Worcestershire sauce, bay leaf and thyme. Bring to a simmer, reduce the heat to a fast simmer, and cook for 20 minutes, uncovered.
- Remove the bay leaf and pour the filling into an ovenproof dish (mine is 27cm x 20cm) and top with the root veg mash. Bake in the oven for 30 to 35 minutes, until the topping is lightly browned (or for 45 to 50 minutes if you’ve made it ahead). Enjoy with your choice of side dishes, if you like.
Notes
- Make ahead – this recipe can be made up to 3 days ahead. Leave it to cool then cover in cling film and refrigerate. Cook in the oven for 45 to 50 minutes.
- Root vegetables – I like half carrots, half swede but feel free to change the choice of veg to include parsnips or celeriac if you like.
- Mince – I buy venison mince from Costco and have also seen it in some Marks and Spencer Food Halls.
- Optional variations:
- Venison and mushroom pie - add quartered or sliced chestnut mushrooms to the pie filling...they pair very well with the rich flavour of venison.
- Venison and cranberry pie - a little cranberry sauce or redcurrant jelly provides sweetness and acidity that works particularly well with game meat.
- Venison and bacon pie - a small amount of diced bacon or pancetta adds richness to lean venison.
- Venison sausage pie - combine venison mince with venison sausages for a richer filling.
- This venison mince pie with root veg mash recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Calories: 559kcal | Carbohydrates: 55g | Protein: 34g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 434mg | Potassium: 1804mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5396IU | Vitamin C: 51mg | Calcium: 121mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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