- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 700g mixed game meat (partridge, pigeon, pheasant, rabbit and hare all work well), deboned and cut into 3cm pieces
- 300g pack venison sausages (about 6 sausages), removed from their skins
The term venison was originally used to describe the meat of any furred game, but in Britain it…
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 150ml red wine
- 500ml chicken or beef stock
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 4 tsp thyme leaf, chopped
- 400g potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 600g mixed root vegetable (use parsnips, celeriac, swede or turnips), cut into chunks
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
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.