Stalker’s Pie recipe
Venison is one of the most nutritious meats available and this recipe for Stalker's Pie from Philippa Davis is sure to impress
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One of our finest meats has to be wild venison. Full of flavour, it can be used in a range of recipes. Here I sauté the base of the Stalker’s Pie in rapeseed oil; try the cold-pressed bottles from Hillfarm in Suffolk or J Stringer & Sons from Yorkshire.
Stalker’s Pie
Ingredients
Serves 8
Pie base
600g venison mince
2 tbsp rapeseed oil
2 tbsp butter
1 large red onion, peeled and finely chopped
2 medium/ large carrots, peeled and finely chopped
4 sticks celery, finely chopped
2 cloves garlic, peeled and finely chopped
1 tsp juniper berries
1 tsp dried oregano
1 tsp caraway seeds
2 bay leaves
1 tbsp tomato purée
400ml cider or beer
300ml light game stock or water
2 tsp Worcestershire sauce
3 level tbsp plain flour
3 tbsp water
Potato topping
1.3kg peeled potatoes, cut into equal-sized chunks
50g salted butter plus 1 tbsp extra for the top
250ml whole milk
You will need a large pie dish – I used one measuring 30cm diameter x 8cm deep
Method
Pie base
1 In a large heavy-based pan, season and brown the mince in the butter and oil.
2 Stir in the onion, carrot, celery, garlic, juniper, oregano, caraway and bay leaves. Season and cook for another 10 minutes.
3 Add the purée, cider, stock and Worcestershire sauce. Bring to a simmer, place on a lid and cook for 30 minutes.
4 In a bowl, mix the flour and water then gradually add into the mince while stirring.
5 Bring to a simmer and cook for 10 minutes, stirring every now and then.
6 Check the seasoning, pour into your pie dish then leave to cool for at least 15 minutes so it forms a skin.
7 Preheat the oven to 180°C fan/Gas Mark 6.
Potato topping
1 Place the potatoes in a pan of cold salted water, bring to a simmer and cook until just soft. Strain then mash well, beat in the butter and check for salt.
2 Spread on top of the mince, mark the top with a fork then dot on the extra butter.
3 Bake in the oven for 45 minutes-1 hour or until golden on top and piping hot.