Heat half the butter and the oil in a
large pan, add the onion and carrots, and
cook for about 10 mins until soft. Add the
game and sausagemeat to the pan. Turn
up the heat, squash the meat with the
back of your spoon to break it up, and
cook for 10 mins until nicely browned.
Stir the flour and tomato purée into the
meat, cook for 1 min, then add the wine,
stock, sauce, bay and 3 tsp thyme. Bring
to a simmer, reduce the heat, cover with
a lid and cook for 1 hr. Remove the lid and
cook for 15 mins more until the meat is
tender and the sauce has thickened.
Put the potatoes and veg in a large pan,
cover with water, bring to the boil and
cook for 20 mins until really tender. Drain,
leave to steam for 5 mins, then mash with
seasoning, milk and the remaining butter.
Heat oven to 220C/200C fan/gas 7. Tip
the meat into an ovenproof dish and spoon
on the mash. Sprinkle with the remaining
thyme and bake for 45 mins until the top
is golden and the sauce bubbling.