Gamekeeper’s pie

Name: Gamekeeper’s pie
Total time: 2 h 30 min
Yield: serves 6
Ingredients: 750g ready prepared game cut into large cubes (ask your butcher or look for packs in supermarkets); 2 tbsp plain flour; 1 finely sliced onion; 1 carrot peeled and sliced; 500ml red wine; 250ml strong beef stock; 1 tbsp redcurrant jelly; 1 bay leaf; 1 large celeriac; 1 large potato peeled and cubed; 1 clove garlic peeled; salted butter

Published: October 29, 2015 at 9:36 AM

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serves 6

Easy

Total time: 2 hrs and 30 mins

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This recipe for gamekeeper's pie is a great, easy way to enjoy game this winter.

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Ingredients

Nutrition

750g ready prepared game

cut into large cubes (ask your butcher or look for packs in supermarkets)
2 tbsp plain flour
1 finely sliced onion
1 carrot

peeled and sliced
500ml red wine
250ml strong beef stock
1 tbsp redcurrant jelly
1 bay leaf
1 large celeriac
1 large potato

peeled and cubed
1 clove garlic

peeled
salted butter

Nutrition: per serving

kcal352
fat10.2g
saturates4.5g
carbs17.4g
sugars0g
fibre5.7g
protein31.6g
salt0.7g

Method

step 1

Heat the oven to 160C/fan 140C/gas 3. Toss the game pieces with the flour and plenty of seasoning and tip them into a casserole with onion and carrot, then add the red wine, stock and redcurrant jelly along with the bay leaf and stir well. Bring to a simmer on the stovetop. Cover and cook in the oven for 1 hour, then take off the lid and cook for another hour, or until tender and the liquid has reduced to make a thick gravy.
step 2

Meanwhile, peel and cube the celeriac and cook it in simmering water with the potato and garlic until it is tender. This will take about 40 minutes. Drain well and mash thoroughly, adding plenty of seasoning and a very large knob of butter.
step 3

Turn the oven up to 200C/fan 180C/gas 6. Spoon the mash over the game mixture, dot with more butter and cook for 10 minutes, or until the top starts to brown.

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