Instructions

• Season the minced venison or other game with salt and pepper.
• Heat 1–2 tbsp oil in a heavy-based frying pan until it is almost smoking, then brown the meat in small batches for a few minutes, turning it with a wooden spoon. Drain in a colander to remove all the fat.
• Heat 2 tbsp oil in a heavy-based saucepan and gently fry the onions with the garlic, juniper and chopped thyme until very soft.
• Add the meat, dust it with flour and add the tomato purée. Cook for a few minutes, stirring constantly.
• Add the Worcestershire sauce, then slowly stir in the cider and beef stock. Bring to a simmer and cook gently for about 1 hour until the liquid has thickened.
• Check the seasoning and set aside to cool.


• Preheat the oven to 200°C/Gas 6.


• Meanwhile, for the mash, cook the potatoes and parsnips in boiling salted water for about 10–12 minutes until soft.
• Drain in a colander, then return to the pan on a low heat for a minute or so to evaporate any excess water.
• Mash the potatoes and parsnips together smoothly with a potato masher, adding the butter and a little milk if necessary. Season with salt and pepper to taste.


• Spoon the meat mixture into a large pie dish or individual dishes and spoon the mash evenly on top.
• Rough up the surface with a fork and bake for 35–40 minutes until the topping is golden.

Thank you to Game-to-eat for sharing this recipe with us.