PIE KEEPERS RECIPES

Steps:

• Heat half the butter and the oil in a large pan, add the onion and carrots, and cook for about 10 mins until soft. Add the game and sausagemeat to the pan. Turn up the heat, squash the meat with the back of your spoon to break it up, and cook for 10 mins until nicely browned.
• Stir the flour and tomato purée into the meat, cook for 1 min, then add the wine, stock, sauce, bay and 3 tsp thyme. Bring to a simmer, reduce the heat, cover with a lid and cook for 1 hr. Remove the lid and cook for 15 mins more until the meat is tender and the sauce has thickened.
• Put the potatoes and veg in a large pan, cover with water, bring to the boil and cook for 20 mins until really tender. Drain, leave to steam for 5 mins, then mash with seasoning, milk and the remaining butter.
• Heat oven to 220C/200C fan/gas 7. Tip the meat into an ovenproof dish and spoon on the mash. Sprinkle with the remaining thyme and bake for 45 mins until the top is golden and the sauce bubbling.

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Toss the game pieces with the flour and plenty of seasoning and tip them into a casserole with onion and carrot, then add the red wine, stock and redcurrant jelly along with the bay leaf and stir well. Bring to a simmer on the stovetop. Cover and cook in the oven for 1 hour, then take off the lid and cook for another hour, or until tender and the liquid has reduced to make a thick gravy. 
• Meanwhile, peel and cube the celeriac and cook it in simmering water with the potato and garlic until it is tender. This will take about 40 minutes. Drain well and mash thoroughly, adding plenty of seasoning and a very large knob of butter. 
• Turn the oven up to 200C/fan 180C/gas 6. Spoon the mash over the game mixture, dot with more butter and cook for 10 minutes, or until the top starts to brown.