COOK SHEPHERDS PIE FROM FROZEN RECIPES

Steps:

• Shepherd’s Pie
• Preheat oven to 375 degrees.
• Preheat a large sauté pan or cast iron skillet over medium-high heat. Add a tablespoon of oil, or enough to lightly coat the bottom of the pan. Once the pan is hot, brown the ground venison. Work in batches if needed. Remove and set aside on a plate.
• Add an additional splash of oil to the pan if needed, then drop in the chopped onions. Sauté for a couple minutes, and when the onions start to brown, add the carrots. Reduce heat to medium-low and cook about 5-10 minutes, or until the carrots begin to soften. Add the peas and minced garlic. Cook an additional minute.
• Stir in the tomato paste and mix until combined. Next, sprinkle in the flour and stir.
• Deglaze the pan with the stock and Worcestershire sauce. Season with kosher salt, pepper, rosemary, and thyme. Return the ground venison to the pan and mix well.
• Turn the heat to medium to bring the liquids to a simmer. Cook until the mixture reduces and thickens to an almost gravy-like consistency.
• If the pan is large enough to layer the mashed potatoes on top you can keep it in this dish; otherwise, transfer the meat into a large baking dish. Use a spatula and spread the mashed potatoes across the top.
• Bake for 15 minutes or longer until the potatoes begin to brown. Serve warm.
• Mashed Potatoes
• Add the chopped potatoes to a large pot and cover with water. Set over high heat and bring to a boil. Sprinkle in several pinches of kosher salt to season the water. Cook the potatoes until very soft.
• Strain the potatoes and reserve half a cup of the boiling water to use instead of cream if desired.
• Mash or run the potatoes through a ricer. Pour in either the salted water, milk, or cream. Add the butter and sliced green onion and stir until smooth. Taste and season with salt and pepper as desired. Last, stir in the egg yolk until well mixed.
• Spoon the mashed potatoes on top of the venison mixture before baking.
• *Note: You can substitute the fresh onion and carrots with a frozen bag of mixed vegetables.

Steps:

• 1. Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon.
  2. Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly.
  3. Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally.
  4. Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.
  5. Meanwhile, preheat the oven to 180ºC/350ºF/gas 4.
  6. Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3cm chunks.
  7. Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.
  8. Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection.
  9. Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits.
  10. Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.