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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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Comfort food, Pies