Ingredients:

  • 4 oz Streaky Bacon or Pancetta, diced
  • 1 Tbsp Olive Oil
  • 5 lb Ground Venison (lean)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 6 oz Button or Mixed Wild Mushrooms, sliced
  • 1 tsp Fresh Thyme leaves
  • 2 Tbsp Tomato Paste (Purée)
  • 1 Tbsp All-Purpose Flour
  • 1/2 cup Dry Red Wine (e.g., Merlot)
  • 2 cups Beef or Venison Stock (low sodium)
  • 1 tsp Worcestershire Sauce
  • 1 Bay Leaf
  • Salt and Freshly Ground Black Pepper, to taste
  • 3 lb Russet or King Edward Potatoes, peeled and quartered
  • 4 Tbsp Unsalted Butter, cold and cubed
  • 1/4 cup Whole Milk or Cream, warmed
  • 1 Large Egg Yolk (for egg wash, optional)
  • 1/2 cup Sharp Cheddar or Gruyère Cheese, grated (optional)

Instructions:

  1. Render the Bacon: In a Dutch oven, cook the diced bacon or pancetta over medium heat until crispy. Remove the crispy bits, reserving them for garnish, and drain off all but 1 Tbsp of the fat/oil.
  2. Sear the Venison: Increase heat to medium-high. Add the ground venison and brown thoroughly, breaking it up. Drain any excess liquid if necessary. Season lightly with salt and pepper. Remove the venison and set aside.
  3. Build the Base (Mirepoix): Add the remaining oil (if needed) and the diced onion, carrots, and celery to the pot. Cook over medium heat for 8–10 minutes until the vegetables are soft and translucent. Add the mushrooms and cook for 3 minutes more.
  4. Flavour Development: Stir in the tomato paste and thyme; cook for 1 minute until caramelized. Sprinkle the flour over the vegetables and stir well to coat, creating a light roux.
  5. Deglaze and Simmer: Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let the wine bubble and reduce by half. Return the venison to the pot.
  6. Braises and Seasoning: Add the stock, Worcestershire sauce, and bay leaf. Bring to a simmer, then reduce the heat to low. Cover the pot loosely and cook for 45 minutes, stirring occasionally, until the sauce is thick and rich. Remove the bay leaf.
  7. Cooling: Pour the filling into a 9x13 inch baking dish and allow it to cool slightly while preparing the mash. The filling must be cooled to prevent it from melting the mash.
  8. Boil Potatoes: Place the peeled and quartered potatoes in a large saucepan, cover with cold, salted water, and bring to a boil. Cook until fork-tender (about 15-20 minutes).
  9. Drain and Mash: Drain the potatoes completely. Return them to the hot pan for one minute over low heat to dry them out. Push the potatoes through a ricer or mash thoroughly.
  10. Whip the Mash: Incorporate the cold cubed butter, then slowly mix in the warmed milk/cream until smooth and creamy. Season heavily with salt.
  11. Top the Pie: Spoon the mash evenly over the cooled filling. Use a fork to create ridges or a piping bag for decoration. Brush the surface lightly with the egg yolk (mixed with a splash of water for an egg wash).
  12. Cheese Gratin: Sprinkle the grated cheese over the top, if desired.
  13. Bake: Place the pie in a preheated oven at 375°F (190°C). Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  14. Rest: Allow the pie to rest for 10–15 minutes before serving to let the filling set.