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2000g mash (potatoes, milk, butter)
1000g venison mince
500g beef stock
100g carrots
100g turnip
20g flour
20g olive oil
20g balsamic vinegar
10g tomato puree
50g celery
salt and pepper
Method
Fry off mince, when browned add the vegetables and cook for a further 5 mins. Add the tomato puree and the flour. Cook out the flour then add the stock and cool.
Steam or boil the potatoes till soft, then mash and add butter and milk to the mashed up potatoes, salt and pepper to taste. Top the mince and veg with the mash and place in a hot oven for 40 minutes or until piping hot.
1000g venison mince
500g beef stock
100g carrots
100g turnip
20g flour
20g olive oil
20g balsamic vinegar
10g tomato puree
50g celery
salt and pepper
Method
Fry off mince, when browned add the vegetables and cook for a further 5 mins. Add the tomato puree and the flour. Cook out the flour then add the stock and cool.
Steam or boil the potatoes till soft, then mash and add butter and milk to the mashed up potatoes, salt and pepper to taste. Top the mince and veg with the mash and place in a hot oven for 40 minutes or until piping hot.
