|Nutritional Guidelines (per serving)|
|Servings: 1 Pie (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 8g||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Think shepherd's pie and no doubt the first thought would be a homely supper, leftovers, and thrift, but it can be so much more. Take the thick rich meaty filling covered with fluffy, creamy mash and take it to new heights with this luxury shepherd's pie recipe which is just as easy to make as the original and even more delicious.
- 1 tbsp. flour (all-purpose)
- 2 lb./900 g. potatoes (peeled and quartered)
- 6 tbsp. milk
- 2 oz./110 g. butter (cubed plus 1 tbsp. for the sauce)
- Salt to taste
- Ground black pepper to taste
- 1/2 tbsp. lard or dripping
- 1 cup/115 g. onion (chopped)
- 1 cup/115 g. carrot (finely diced)
- 1 cup/115 g. parsnip (finely diced)
- 1 cup/115 g. celery (finely diced)
- 1 clove garlic (minced)
- 2 cups/450 g. venison mince (ground venison)
- 1 pint/600 mL beef (or chicken stock)
- 1 small glass of Port (or good red wine)
- 1 cup/115 g. white mushrooms (chopped)
- 2 tbsp. flat leaf parsley (finely chopped)
- Optional: a tiny pinch of mace
Heat the oven to 190 C/375 F/Gas 5
Mash the flour into the 1 tbsp. butter into a small bowl and pop into the freezer.
Place the potatoes into a large pan of boiling water. Boil the potatoes until they are soft but not breaking up; this will take about 15 to 20 minutes. When soft then drain through a colander.
Place the milk and butter in the same pan you used to boil the potatoes. Return the pan to the heat, gently warm until the butter has melted. Add the potatoes to the pan and mash with a potato masher or fork. Add a little salt and a few twists of pepper to taste, then put to one side.
In a large, roomy frying pan, melt the lard or dripping. Add the onion, carrot, parsnip, and celery to the pan and fry for 5 to 6 minutes. Add the chopped garlic and cook for a minute more. Raise the heat and add the red wine, let this bubble for 5 minutes until the wine is reduced.
Add the minced venison to the vegetables and approximately a third of beef stock. Cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley, and mushrooms. season with salt and pepper and the mace if using. Cover and cook for 15 minutes.
Take the flour and butter paste from the freezer then add in tiny pieces to the meat sauce, stirring until all the flour has dissolved and the sauce has thickened slightly, approx 5 mins.
Place the sauce into a 20cm X 7cm (8"x3") deep ovenproof dish and cover with the mashed potato. Fluff up the surface with a fork and season again with salt and pepper.
Bake in the heated oven for 30 to 35 mins until the surface is crisp and browned. Serve immediately.