Prep 1 hr
Cook 1 hr
This recipe is posted by request and is a copycat from the cooking show Nigella Bites.
- 50 g dried porcini mushrooms
- 3 -5 teaspoons olive oil
- 4 onions, chopped
- 4 carrots, chopped
- 4 garlic cloves, minced
- 500 g button mushrooms, quartered
- 1 kg minced venison
- 1 kg ground pork
- 2 teaspoons flour
- 6 teaspoons marsala
- 2 (15 ounce) cans chopped tomatoes
- 125 ml water
- 2 teaspoons tomato puree, diluted in the water
- Worcestershire sauce
- 4 kg potatoes
- 1 1⁄2 kg parsnips (about 8)
- 125 ml milk
- 125 butter
- Worcestershire sauce
- Pour 500ml of near boiling water over the porcini mushrooms and leave to steep.
- Warm oil into very large thick bottomed pan and add the chopped onions, carrots and minced garlic.
- Cook, stirring for about 10 minutes.
- Drain the porcini, reserving the soaking liquid.
- Chop coarsely and add with the button mushrooms to the vegetable mixture.
- After about 5 minutes tip the whole lot out to brown the meat.
- Add a little more oil to the pan, then tip in the minced meats, breaking them up with a wooden spoon.
- Stir for about 5 minutes until the rawness has left them a bit, and salt-unstintingly-and then return the vegetable mixture to the pan.
- Stir in flour and add the mushroom-soaking liquid, tinned tomatoes, diluted puree, Marsala and a few shakes of Worcestershire sauce.
- Stir well, cover partly with a lid and reduce heat so that the mince bubbles gently, for about 40 minutes to an hour.
- Meanwhile boil the spuds in a large pan of salted water until half way done, add the parsnips.
- Boil until done, drain, allow to dry a bit.
- Warm the milk and melt the butter in the heat of the potato pan.
- Rice or mash the potatoes and parsnips straight into this.
- Grate in some fresh nutmeg and add salt to taste.
- Put the mince into a large dish approximately 37cm x 32cm, then dollop the potato mash on top.
- Spread to edges and make fork lines on top.
- Dot with butter and sprinkle with Worcestershire sauce.
- Cook around 10 minutes in a 225C oven.
- You want the top golden.
Very good! The parsnips with the potato topping really make the flavor unique. Since venison not readily available here, used ground beef and also a little pork sausage - and tasted very good.