- Serves 6-8
- 2 large onions, chopped
- 4 rashers Streaky Bacon, chopped
- 2 tbsp sunflower oil
- 880g Minced Venison
- 2 cloves garlic, crushed
- 100g wild mushrooms, chopped
- 2 tbsp plain flour
- 300-400ml venison or beef stock
- 1 tbsp tomato purée
- 3 tbsp Worcestershire sauce
- 1 tbsp fresh thyme leaves
- Salt and freshly ground black pepper.
- 500g swede, boiled and mashed with butter or
- 500g sweet potato, baked and mashed with butter
- 500g potatoes, boiled and mashed with butter
- 50g mature Cheddar cheese
- In a large saucepan, fry onions and Streaky Bacon in the sunflower oil until the onion is soft and the bacon is browned.
- Add the Minced Venison and garlic and raise the heat so the meat browns a little, stirring constantly.
- Add the mushrooms and cook for a further minute.
- Sprinkle in the plain flour, stir in well, then add venison or beef stock, the tomato purée, Worcestershire sauce, thyme leaves, salt and freshly ground black pepper.
- Bubble gently for 15 minutes, season again to taste, then place in a shallow ovenproof dish.
- Mix swede or sweet potato with the potatoes spread on top of the mince and scatter the Cheddar cheese on top.
- Meanwhile, heat the oven to 180ºC/ Fan 160ºC/ Gas 4.
- Bake for 20-25 minutes until the cheese is starting to brown and the mince is bubbling through at the edges.
- Leave to stand for 5 minutes before serving.
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