Poacher's pie

The Staff Canteen

The Staff Canteen

Standard Supplier 27th February 2019

Poacher's pie

For British Pie Week (4th-10th March 2019), why not try this delicious Poacher's pie recipe, made with venison and pork mince?

[Recipe and image courtesy of Waitrose & Partners]

Ingredients

  • Preparation time: 20 minutes
  • Cooking time: 1 hour
  • Total time: 1 hour 20 minutes
  • Serves 4 - 6
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 medium carrot, finely chopped
  • 400g venison mince
  • 200g pork mince
  • 1 tsp Ras El Hanout
  • 1-2 tbsp Worcestershire sauce
  • 2 tbsp redcurrant jelly
  • 25g pack flat leaf parsley, chopped
  • 500ml beef stock
  • 500g King Edward potatoes, peeled and cubed
  • 1 large swede, peeled and cubed
  • 2 parsnips, peeled and sliced
  • 3 tbsp milk
  • 40g butter, melted
  • 50g vintage Cheddar cheese, grated

Method

1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large non-stick frying pan or sauté pan and cook the onion and carrot for 3 minutes until softened. Add the minced venison and pork and break up with a fork. Sprinkle with the ras el hanout and fry for a few minutes until lightly browned.
2. Stir in the Worcestershire sauce, redcurrant jelly and parsley. Add the stock and seasoning and bring to the boil. Simmer, half covered for 25-30 minutes, stirring occasionally until the liquid is reduced. Transfer to an ovenproof serving dish.
3. Meanwhile, place the potatoes, swede and parsnips in a pan with enough cold water to just cover. Bring to the boil and simmer for 15-20 minutes until tender. Drain the vegetables, return to the pan and mash until smooth. Add the milk and the melted butter to the mash and beat well to combine. Season well and spoon over the top of the mince mixture. Rough up the surface with a fork then scatter with the Cheddar. Bake for 25-30 minutes until the mince is cooked through with no pink meat and the top is golden and bubbling. Serve with peas or broccoli.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you