Stalkers Pie


Serves 2


  • 400g venison mince
  • 1 carrot peeled and diced 1cm
  • 1 stick of celery diced 1cm
  • 1 onion peeled and diced 1cm
  • 10g tomato puree
  • 15g hp sauce
  • 5g worcester sauce
  • 15g flour
  • 15g sunflower oil
  • 1 bay leaf
  • 1 sprig of thyme
  • 200ml beef/game stock
  • 200ml water
  • For the mash:
  • 500g potatoes (maris piper/king edward)
  • 100g butter
  • 100ml double cream
  • 50g horseradish cream


  1. In a medium sized frying pan add the oil followed by the mince, season with salt and pepper.
  2. Fry until well coloured breaking any lumps with a spoon as you go.
  3. Remove the meat and reserve, add the diced vegetables.
  4. Fry gently for around 10 minutes then add the meat to the pan along with the tomato puree and cook for a further 5 minutes.
  5. Add the flour and stir.
  6. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for around 45 minutes.
  7. While the meat is cooking, peel, chop and boil the potatoes in salted water until tender.
  8. Drain and allow to stand for 5 minutes.
  9. Heat the butter and the cream together and put the potatoes through a ricer into the cream mixture.
  10. Add the horseradish and taste for seasoning.
  11. Place the cooked meat mixture into a large serving dish and top with the mashed potatoes.
  12. Place in an oven at 180c for around 20 minutes or until the potato is golden.