Huntsman's Pie

Coasty's Note:

This is a Scottish Highland version of the traditional shepherd's pie that substitutes venison for the lamb. This is from www.celtnet.org.uk with slight modifications.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 600 g minced venison meat
• 1 small onion , finely chopped
• 2 tablespoons oil
• 2 garlic cloves , minced
• 250 ml venison or 250 ml beef gravy
• 80 g carrots , diced
• 80 g celery , diced
• 80 g peas
• 600 g mashed potatoes
• ½ teaspoon cinnamon
• 3 sprigs thyme
• 1 teaspoon chili powder

Directions:

1. Add the oil to a large pan and saute onion for 2 minutes then add celery and carrot and cook a further 5 minutes Add the venison, garlic and chilli powder and thyme.
2. Continue cooking until the venison is coloured (about 8 minutes) then add the gravy and peas. Bring to a simmer then cook for 2 minutes before tipping into a large gratin dish.
3. Mix the mashed potatoes with the cinnamon and spread on top of the meat mixture, covering completely.
4. Place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the dish is heated through and nicely browned on top.