Prep: 20 minutes
Cook: 1 hour
- 2 tbsp olive or rapeseed oil
- 1 large onion, finely chopped and 1 large carrot, finely chopped
- 500g venison mince and 250g minced pork
- 1 - 2 tsp Ras al Hanout spice (a classic Moroccan spice mix)
- 1 - 2 tbsp Worcestershire sauce
- 2 tbsp redcurrant jelly
- 4 tbsp chopped flat-leafed parsley
- 500ml good beef or game stock
- 500g floury potatoes such as King Edward, peeled and cubed
- 1 large swede, peeled and cubed and 2 parsnips, peeled and sliced
- 30 - 50g butter (I like my mash buttery so add to your taste)
- 50g strong cheddar-style cheese, grated
- salt and freshly ground black pepper
2 Stir in the Worcestershire sauce, redcurrant jelly and chopped parsley. Add stock and seasoning and bring to the boil. Simmer, half covered, for 25 – 30 minutes, stirring occasionally until the liquid is reduced.
3,Place the potatoes, swede and parsnip in a pan with enough cold water to just cover. Bring to the boil and simmer for 15 - 20 minutes until tender. Drain thoroughly and mash until smooth, add the milk and the butter. Season well and spoon over the top of the mince mixture.
Rough up the surface with a fork then scatter with the cheese. Bake for 25 – 30 minutes until the top is golden and bubbling. Serve with peas or steamed broccoli.
This recipe was provided by Mary Gwynn, a local author and food writer. She writes regularly for Waitrose Weekend newspaper and has published several cookery books, including The WI Cookbook: The First 100 Years and The Busy Mum’s Cookbook. She is on the committee of Penshurst Farmers Market.