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.
- 1 hr cooking
- Serves 2
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Ingredients
- 2 tablespoon olive oil, plus extra for drizzling
- 1 medium_piece onion, diced
- 1 carrot, diced
- 300 gram (300-400g) venison, cubed
- 1/2 cup red wine
- 1 cup vegetable stock, or water
- 1/4 teaspoon black pepper
- 2 large_piece portobello mushrooms, peeled and sliced
- 1 tablespoon flour
- 1 tablespoon butter
- 2 kumara, orange or purple
- 1/4 potato
- small handful of grated cheese - aged gouda is good
- 1/2 teaspoon sea salt
- salad or steamed vegetables, to serve
Method
- 1In a large pan, heat the oil, then sauté the onion and carrot until softened.
- 2Add the venison cubes and brown, then add the red wine and cook for 1 minute.
- 3Add the stock or water and the black pepper, then simmer for 30 minutes.
- 4Add the mushrooms and cook for 10 minutes.
- 5In 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.
- 6Preheat oven to 200°C.
- 7Make the topping by boiling the kumara and the potato in salted water until soft.
- 8Drain, then add the cheese and mash until smooth. Season with salt to taste.
- 9Top the venison mixture with the kumara mash and drizzle with olive oil.
- 10Bake for 15-20 minutes, then serve with a simple salad or vegetables.
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