Servings: 4

Time to prepare: 10 mins

Time to cook: 30 mins



1 kg freshly mashed potatoes made with butter 1 tbsp fresh thyme leaves 3 tbsps Worcester sauce 1 tbsp tomato puree 300ml venison or beef stock 2 tbsps plain flour 2 cloves garlic, crushed 750g minced venison 50g butter 2 large onions, chopped 50g Lincolnshire Poacher cheese Salt and freshly ground black pepper




In a large saucepan, cook the onion in the butter until soft and golden.
Add the venison and garlic and raise the heat so the meat browns a little, stirring constantly.
Sprinkle in the flour, stir in well, then add the stock, tomato puree and all the remaining seasonings.
Bubble gently for 15 minutes, season again to taste, then place in a shallow dish.
Spread the mashed potato on top and scatter the cheese over.
Grill until golden brown and serve with a seasonal vegetable.
This recipe is from the British Food Fortnight website. The sixth British Food Fortnight runs from 22nd September to 7th October 2007. It is the biggest national celebration of the diverse and delicious range of food that Britain produces.

November, 2014