Venison shoulder and Autumn vegetable pie by Neil Forbes from Cafe St Honoré in Edinburgh
Most of us love pies. They come in all shapes and sizes. Using lard, or fresh beef fat or suet, can take a pie to a new level. That first sight of the cooked pie approaching the table can have an emotional effect on people.
It is that warming, homely experience that we all love. And of course, a pie must be served with a buttery mash, always buttery!
Ingredients: (Serves 4)
400g diced venison shoulder (or beef/lamb)
A little beef fat (or oil)
1 carrot, peeled and diced
1 large onion, peeled and diced
1/4 turnip, peeled and diced
2 celery sticks, peeled and diced
500ml leftover gravy or very thick reduced game or beef stock
Salt and pepper
Pre-made rough-puff pastry
1 egg beaten in a cup with a little salt
A few sprigs of thyme and a bay leaf
Method:
- Fry the diced venison in the beef fat or oil in a thick-bottomed pot on a hot hob. Once the venison begun to brown all over add the vegetables. Keep stiring till the vegetables have begun to cook through and then add in the thyme and bay leaf.
- Add a seasoning of salt and pepper to the pot, then add the leftover gravy or reduced stock and bring to the boil. Reduce to a simmer and place a lid on top.
- Place in a low oven (150°C) for 2 to 2 ½ hours, stirring occasionally, until the meat and vegetables are soft and tender.
- Pour the stew into a pie dish (I like Falcon Enamelware) and place by an open window or in a refrigerator to cool for an hour.
- Now roll out the rough-puff pastry on a lightly floured surface. Make sure the pastry is roughly the same size as the dish top. Lay the pastry over the pie dish and trim the edges. Use a fork to press down the pastry on the edges of the dish and score a design onto the top. Then brush the egg wash all over.
- Cook in the oven at 200°C for 1 hour or until the pastry is cooked and the meat inside is piping hot. Glaze again on exit from the oven with more egg wash. Best served with creamy mashed potatoes.
In association with Taste Communications.
www.tastecommunications.co.uk
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