An upgrade on the classic Shepherd’s Pie and Cottage Pie!
For best results, try using a mix of breast and thigh meat. We recommend using a ratio of 70:30.

© Copyright Eat Wild

Serves 6

For the Mince
100ml Water
5ml Rapeseed Oil
60g Diced Onion
3g Salt
3g Garlic Puree
2g Chopped Thyme
1 Large Diced Carrot
1/2 Small Diced Swede
1g Cracked Black Pepper
200ml Dark Stout
1 Knorr Beef Stock
10g Demarara Sugar
250g Pheasant Mince
170g Venison Mince

For the Mash
500g Red Potatoes
100g Butter
50ml Cream
5g Salt

Equipment
2 Saucepans
Potato Masher
Oven proof dish
Wooden spoon

Prep the ingredients
Sweat the onions, carrots, swede, thyme, garlic and minced meats in the rapeseed oil until the vegetables are soft and the meats are light brown. Make sure to season (using about 3g of the salt).

Add the stock
Add the beef stock, as well as the stout and sugar and cook for about 35 minutes until the liquids have reduced to leave a thick consistency.

Set aside the mince
Place the mince in an oven ready baking dish and set aside in the fridge to cool while you prepare the mash.

Prepare the mash
Boil the potatoes with a little salt to make the mash.
Once soft, mash the potatoes together with the cream, butter and remaining salt.

Prepare the pie
Pipe (or spread) the mash over the top of the cooled mince and bake in the oven at 180°C for 35 minutes.