Stalker’s Pie with Lentils
Serves
6
Prep Time
20 mins
Cook Time
45 mins
Serves
6
Prep Time
20 mins
Cook Time
45 mins
Stalker’s pie with lentils is a rich, hearty take on Hugh Fearnley-Whittingstall’s recipe Cottage Garden Pie, from his ‘How to Eat 30 Plants a Week’ book . This dish features tender venison, paired with earthy lentils for a robust and satisfying filling. Cooked with onions, carrots, celery, and mushrooms in a fragrant tomato based gravy, the mixture is then topped with creamy, buttery, mustard and caper mashed potatoes, crisped to golden perfection in the oven. Packed with deep, savoury flavours, this dish is a true celebration of rustic, comforting cooking—perfect for chilly evenings and packed with protein and veg.
Ingredients
| For the filling | |
| 300g | Chestnut mushrooms, roughly chopped or sliced |
| 400g | Venison mince |
| 2 | Onions, finely chopped |
| 3 | Carrots, chopped or diced |
| 2 | Celery sticks, finely chopped |
| 2 | Garlic cloves, finely chopped |
| 200ml | Passata |
| 400g | Puy lentils, drained or 250g of pre-cooked lentils |
| 1tbsp | Worcestershire sauce |
| to taste | Sea salt and pepper |
| 3tbsp | Extra Virgin Olive Oil |
| For the topping | |
| 1kg | Potatoes, peeled and cut into chunks |
| 50g | Butter |
| 75mls | Milk |
| 1tsp | Dijon mustard |
| 2tbsp | Capers, roughly chopped |
| Handful | Fresh parsley, roughly chopped |
Equipment
| Oven proof dish |
oven to 190°C.
potatoes in a large pan, cover with water, season with sea salt and boil until tender.
saucepan, cook the mushrooms with a little oil and fry hard until they have released their juices. Continue to cook until juices have evaporated off and set aside.
little more oil and brown the venison with a little salt and pepper. Set aside with the mushrooms.
pan, add the garlic, onions, celery and cook until onions are soft and golden (add a little more oil if needed). Add the carrot and cook for 5 or 6 minutes before returning the venison, mushrooms and juices to the pan and giving the mixture a good stir.
passata and a splash of water and simmer gently for 15 to 20 minutes until rich and saucy.
mash your potatoes with butter, a little milk, Dijon, capers and parsley and season to taste.
lentils and Worcestershire sauce to your venison and check your seasoning. Transfer to an oven proof dish and spread evenly.
mashed potato on top and bake in the oven for 20 minutes or until golden and bubbling. Serve with seasonal veg.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |