Ingredients

• 500g venison mince
• 1 brown onion, finely chopped
• 1 stick celery, finely chopped
• 2 carrots, finely chopped
• 3 gloves smoked garlic, minced
• 1 bay leaf
• 5 juniper berries, crushed in a pestle and mortar
• 2 sprigs fresh rosemary, finely chopped
• 1.5 tbsp tomato purée
• 125ml red wine
• 300ml beef stock (hot)
• 800g potatoes, washed and cut to roast potato size
• 20g fresh flat leaf parsley, chopped

Method

1. In a large saucepan over a medium heat, drizzle I tbsp of olive oil. Add the onion, celery, carrot, garlic, bay leaf, juniper berries and rosemary. Fry off for 10-15 minutes until the vegetables turn a rich brown in colour.
2. Add the venison mince to the pan and use a wooden spoon to break apart as it browns off for a further 10 minutes.
3. Mix through the tomato purée, then pour in the red wine and simmer until the mixture reduces by ⅔.
4. Pour in the hot beef stock, then reduce to hob to a low heat.
Leave to gently simmer for 90 minutes
5. Meanwhile, put the potatoes in a separate saucepan of lightly salted water. Place over a medium heat and boil for 10-15 until tender.
6. Drain the potatoes well and season with sea salt and freshly ground black pepper to taste. Return to the dry saucepan, add 2 tbsp olive oil and use the back of a spoon to gently crush (but not mash) the potatoes.
7. Fold through the chopped parsley and season again with salt and pepper. Set aside.
8. Preheat the oven to 200°C (180°C fan).
9. Transfer the venison mix into a large ovenproof earthenware casserole dish. Place the crushed potato over the top so all the filling is covered
10. Place the dish into the preheated oven and bake for 45-60 minutes, until the top is golden and crispy.
11. Serve straight away with seasonal vegetables.