Venison cottage pie

This is a classic family favourite that has been turned into something quite different by using venison instead of beef. The traditional potato topping is mixed with swede to add extra flavour and together with the rich, gamey flavours in the sauce make it smart enough for a casual dinner party. To make ahead, prepare the venison mixture and leave to cool. Prepare the topping, leaving it to cool before beating in the egg yolks. Assemble the pie, cover and chill for up to 3 days in the fridge. Serves 4 2 tbsp. olive oil, plus extra for drizzling sea salt and freshly ground black pepper 500g venison, cut into small dice 1 large onion, finely chopped 1 large carrot, peeled and finely grated 2 garlic cloves, finely chopped 2 tbsp. Worcestershire sauce 1 tbsp. tomato pure 3 rosemary sprigs, leaves finely chopped 6 juniper berries, crushed 250ml red wine 2 tsp. plain flour 300ml beef stock FOR THE TOPPING: 500g Desire potatoes 350g swede 50g butter Parmesan, for grating 2 large egg yolks Heat the oil in a large pan until hot. Season the venison and fry in the oil over moderate to high heat for 7-8 minutes until evenly browned. Add the onion, carrot and garlic to the venison and stir frequently for another 4-5 minutes until the vegetables begin to soften. Add the Worcestershire sauce, tomato pure, rosemary and juniper and cook for another 1-2 minutes, stirring constantly. Pour in the red wine and let it boil until almost all totally reduced. Stir the flour into the venison mixture and cook for 1-2 minutes. Slowly pour in the beef stock while stirring then bring to the boil. Simmer for about 20 minutes until the venison is tender and the sauce has thickened. Meanwhile, peel and cut the potatoes and swede into equal-sized large chunks. Boil the vegetables in salted water until tender. Drain well then return to the hot pan over a low heat to dry out briefly. Mash the potatoes, swede and butter together then mix in 2 tablespoons of grated Parmesan and season well to taste. Finally, beat in the egg yolks and set aside. Preheat the oven to 200C/fan 180C/gas 6. Spoon the venison mixture into the bottom of a large ovenproof dish, about 1 litre in volume. Spoon the potato and swede mash on top, starting from the outside and working your way into the middle. Fluff up the mash with a fork to make rough peaks then sprinkle over some black pepper and extra Parmesan. Drizzle with a little olive oil and bake for 2025 minutes, until bubbling and golden brown.

Copyright 2012 Gordon Ramsay Holdings Ltd.