Venison and Beef Pie with Cheesy Kumara Top

Venison and Beef Pie with Cheesy Kumara Top

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, July 16, 2017.
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A hearty, chunky version of a classic potato top pie

Ingredients

CHEESY KUMARA TOP

  • 400g orange kumara, peeled and diced 2cm
  • 1 tablespoon butter
  • ½ block Parmesan cheese, finely grated

VENISON AND BEEF PIE

  • 300g venison and beef mince
  • ½ leek, thinly sliced
  • 1-2 stalks celery
  • 1 clove garlic, minced
  • 1 tablespoon venison spices
  • 1 tablespoon flour
  • ¼ cup red wine (or beef stock)
  • ¾ cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1½ teaspoons balsamic vinegar
  • 1 tablespoon tomato sauce

CARROT SALAD

  • 1 teaspoon wholegrain mustard
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)
  • 1 tablespoon olive oil
  • 1 carrot
  • ½ cos lettuce
  • 25g sliced almonds

TO SERVE

  • 1-2 tablespoons parsley leaves, roughly chopped

Steps

  1. oven to high grill. Bring a large pot of salted water to the boil. Lightly grease a baking dish (measuring about 20 x 25cm).
  2. Cook kumara in pot of boiling water for 12-14 minutes, until tender. Drain well, return to pot and lightly crush with a fork. Fold through butter and season to taste with salt and pepper. Set aside, covered to keep warm.
  3. While kumara cooks, heat a drizzle of oil in a medium, deep fry-pan on medium-high heat. Cook mince and leek for 6-8 minutes, until browned. Add celery, garlic, venison spices and flour and cook for a further 1-2 minutes, until fragrant.
  4. Add wine and both measures of beef stock and rub, scraping the pan with a wooden spoon to release any brownings. Bring to a simmer and cook for about 5 minutes, until reduced and thickened. Stir through Worcestershire sauce, balsamic vinegar and tomato sauce and season to taste with salt and pepper.
  5. Transfer pie mixture to prepared baking dish and top with kumara. Sprinkle with Parmesan cheese and grill (on top rack of oven) for about 6 minutes, until cheese is melted and golden.
  6. While pie cooks, whisk together mustard, vinegar and olive oil in a large bowl. Peel and grate carrot and thinly shred lettuce. Add carrot, lettuce and almonds to bowl with dressing, toss to combine and season to taste with salt and pepper.
  7. sprinkle venison and beef pie with parsley. Divide pie between plates and serve with a handful of carrot salad on the side.

Nutritional Information

Energy 2531 kj
605 kcal
Protein 38.3g
Carbohydrate 45.1g
Fat 27.0g