1 tbsp olive oil
1 large onion, finely chopped
1 medium carrot, finely chopped
400g venison mince
200g pork mince
1 tsp Cooks’ Ingredients Ras El Hanout
1-2 tbsp Worcestershire sauce
2 tbsp redcurrant jelly
25g pack flat leaf parsley, chopped
500ml beef stock
500g King Edward potatoes, peeled and cubed
1 large swede, peeled and cubed
2 parsnips, peeled and sliced
3 tbsp milk
40g butter, melted
50g vintage Cheddar cheese, grated
- Preparation time: 20 minutes
- Cooking time: 1 hours
- Total time: 1 hour 20 minutes
Serves: 4 - 6
1 tbsp olive oil
1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large non-stick frying pan or sauté pan and cook the onion and carrot for 3 minutes until softened. Add the minced venison and pork and break up with a fork. Sprinkle with the ras el hanout and fry for a few minutes until lightly browned.
2. Stir in the Worcestershire sauce, redcurrant jelly and parsley. Add the stock and seasoning and bring to the boil. Simmer, half covered for 25-30 minutes, stirring occasionally until the liquid is reduced. Transfer to an ovenproof serving dish.
3. Meanwhile, place the potatoes, swede and parsnips in a pan with enough cold water to just cover. Bring to the boil and simmer for 15-20 minutes until tender. Drain the vegetables, return to the pan and mash until smooth. Add the milk and the melted butter to the mash and beat well to combine. Season well and spoon over the top of the mince mixture. Rough up the surface with a fork then scatter with the Cheddar. Bake for 25-30 minutes until the mince is cooked through with no pink meat and the top is golden and bubbling. Serve with peas or broccoli.