Keepers Pie
Serves
6
Prep Time
1 hour
Cook Time
35 minutes
Serves
6
Prep Time
1 hour
Cook Time
35 minutes
An upgrade on the classic Shepherd’s Pie and Cottage Pie!
For best results, try using a mix of breast and thigh meat. We recommend using a ratio of 70:30.
Ingredients
| For the Mince | |
| 100ml | Water |
| 5ml | Rapeseed Oil |
| 60g | Diced Onion |
| 3g | Salt |
| 3g | Garlic Puree |
| 2g | Chopped Thyme |
| 1 | Large Diced Carrot |
| 1/2 | Small Diced Swede |
| 1g | Cracked Black Pepper |
| 200ml | Dark Stout |
| 1 | Knorr Beef Stock |
| 10g | Demarara Sugar |
| 250g | Pheasant Mince |
| 170g | Venison Mince |
| For the Mash | |
| 500g | Red Potatoes |
| 100g | Butter |
| 50ml | Cream |
| 5g | Salt |
Equipment
| 2 Saucepans |
| Potato Masher |
| Oven proof dish |
| Wooden spoon |
Sweat the onions, carrots, swede, thyme, garlic and minced meats in the rapeseed oil until the vegetables are soft and the meats are light brown. Make sure to season (using about 3g of the salt).
Add the beef stock, as well as the stout and sugar and cook for about 35 minutes until the liquids have reduced to leave a thick consistency.
Place the mince in an oven ready baking dish and set aside in the fridge to cool while you prepare the mash.
Boil the potatoes with a little salt to make the mash.
Once soft, mash the potatoes together with the cream, butter and remaining salt.
Pipe (or spread) the mash over the top of the cooled mince and bake in the oven at 180°C for 35 minutes.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |