Ingredients:

  • 2 lbs Russet or King Edward Potatoes, peeled and chopped
  • 1 lb Parsnips, peeled and chopped
  • 4 Tbsp Unsalted Butter, chilled
  • 1/2 cup Warmed Whole Milk or Double Cream
  • Salt and Black Pepper, to taste
  • 5 lbs Ground Venison (80/20 mix preferred)
  • 2 Tbsp Olive Oil or Grapeseed Oil
  • 1 medium Yellow Onion, finely diced
  • 1 large Carrot, finely diced
  • 2 stalks Celery, finely diced
  • 8 oz Wild or Cremini Mushrooms, sliced
  • 2 Tbsp All-Purpose Flour
  • 1/2 cup Dry Red Wine (e.g., Merlot or Cabernet Sauvignon)
  • 2 cups Beef or Venison Stock (low sodium)
  • 1 Tbsp Tomato Purée (Paste)
  • 1 tsp Fresh Thyme Leaves
  • 1 tsp Worcestershire Sauce
  • 1 Bay Leaf
  • 1 Egg Yolk mixed with 1 tsp water (for egg wash)
  • 1/4 cup Sharp Cheddar or Gruyère Cheese, grated (Optional)

Instructions:

  1. Prepare the Mash Base: Place peeled, chopped potatoes and parsnips in a large saucepan. Cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes). Drain the root vegetables thoroughly and return them to the empty pan over low heat for 1 minute to steam off excess moisture.
  2. Sauté Vegetables (Mirepoix): Heat oil in a large, heavy-bottomed pan over medium heat. Add onion, carrot, and celery. Cook gently for 8-10 minutes until soft and translucent—do not brown them.
  3. Brown Venison: Increase heat slightly. Push vegetables to the side, add the ground venison, and break it up. Cook until fully browned (about 5-7 minutes). If using a leaner mix, skip draining; otherwise, drain any excess fat.
  4. Add Mushrooms & Thicken: Stir in mushrooms and cook until they release their liquid and it evaporates. Sprinkle flour over the meat and vegetables. Stir for 1 minute to create a quick roux.
  5. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce by half. Stir in the stock, tomato purée, Worcestershire sauce, bay leaf, thyme, salt, and pepper.
  6. Reduce Sauce: Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 25-30 minutes, or until the sauce is thick and luxurious (it should be casserole consistency). Remove the bay leaf before assembling.
  7. Finish the Mash: Pass the hot potatoes and parsnips through a ricer into a bowl (or mash well by hand). Add the chilled butter and the warmed milk/cream. Mix gently until just combined and fluffy. Taste and adjust seasoning generously.
  8. Assemble: Preheat the oven to 375°F (190°C). Spoon the reduced venison filling evenly into a 9x13 inch baking dish.
  9. Top and Glaze: Carefully spread the mash over the filling, ensuring it seals the edges. Brush the top of the mash with the egg wash (if using). If adding cheese, sprinkle the grated cheese over the top now.
  10. Bake and Rest: Bake for 30-45 minutes, or until the filling is bubbling hot and the mash topping is deeply golden brown. Let the pie rest for 10-15 minutes before serving.