Quick and Easy

Venison, mushroom and kumara topped pie

The venison in this pie gives it a wonderfully rich flavour - pair it with a salad for a lighter option. Photography by Todd Eyre.
Venison, mushroom and kumara topped pieTodd Eyre
2
1H

Ingredients

Method

1.In a large pan, heat the oil, then sauté the onion and carrot until softened.
2.Add the venison cubes and brown, then add the red wine and cook for 1 minute.
3.Add the stock or water and the black pepper, then simmer for 30 minutes.
4.Add the mushrooms and cook for 10 minutes.
5.In a small bowl, mix together the flour and butter to form a paste (beurre manié), then add this to the simmering stew and cook until thickened. Spoon into an oven-proof dish.
6.Preheat oven to 200°C.
7.Make the topping by boiling the kumara and the potato in salted water until soft.
8.Drain, then add the cheese and mash until smooth. Season with salt to taste.
9.Top the venison mixture with the kumara mash and drizzle with olive oil.
10.Bake for 15-20 minutes, then serve with a simple salad or vegetables.

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