Venison Pie With Mash
There's nothing quite like making your own pie from scratch and taking away the tin to see if it holds on it's own! This is a great warming meal as the weather gets a bit colder and it is guaranteed to fill you up!
- 250 g plain flour
- 1 Other fresh rosemary
- 2 onions
- 1 carrot
- 2 cloves garlic
- 1 stick celery
- 1/2 leek
- 1 handful mushrooms
- 2 knobs butter
- 1 handful diced pancetta
- 2 tbsp plain flour
- 1 large glass port
- 2 cinnamon sticks
- 2 bay leaves
- 1 egg, beaten
- 4 servings mashed potato
Make The Dough
Add the plain flour to a bowl with a pinch of salt and rub in the butter to get a breadcrumb consistency.
Pour in the water, a little at a time, until it just comes together.
Wrap the dough and chill. (If chilling for more than 15 minutes, take the dough out 10 minutes before use.)
Marinate The Meat
Chop up the rosemary and thyme leaves.
Rub them into the diced venison, cover and leave in the fridge.
Prepare The Veggies
Peel and dice the onions, carrots and garlic.
Slice the washed celery, leek and mushrooms.
Brown The Meat
Heat the butter in a large saucepan.
Add the meat and brown well, cooking in batches if necessary.
Fry The Pancetta & Veg
Remove the meat and chuck in a little more butter.
Throw in the pancetta and fry for a few minutes before adding the onions, carrot, garlic, celery, leek and mushrooms.
Allow the veg to soften slightly before adding the meat back in.
Add the flour and coat everything well.
Add The Liquid And Simmer
Keep the heat high and pour in the brandy, port, cinnamon and the bay leaves.
Bubble the liquid until reduced by half, then pour in the water and return the meat.
Bring the mix to a boil and reduce to a simmer.
Cook slowly for 30 minutes until the liquid has thickened, then set aside to cool in the fridge.
Shape The Pastry
Grease a 24cm, loose bottomed cake tin.
Split the pastry into two balls, one a little bigger than the other. Roll both into discs around 5mm thick.
Gently lower the larger pastry disc into the cake tin and push down the edges so that it is tight around the bottom and edges of the tin.
Add The Lid
Pour the cooled filling into the pastry case, then cover with the second disc.
Cut away the excess and pinch the lid to the sides of the pastry case.
Shape the excess dough into leaves to decorate the top of the pie (optional).
Bake The Pie
Brush the lid with beaten egg, then slice a small hole in the top of the pie
preheat an oven to 180ºC.
Place the pie in the oven and cook for 50 minutes.
Remove the tin from around the pie and serve with plenty of mash.
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