Forest of Bowland Venison and Mushroom Pie

Makes 10 portions

Ingredients

  • Oil  
  • 300g Onions diced
  • 300g Carrots diced
  • 2g Dried thyme
  • 250g Minced Pork Shoulder
  • 300g Bacon Lardons
  • 950g Venison diced
  • 80g Gravy mix
  • 1000ml stock
  • 400g Sliced mushrooms
  • 2g Ground black pepper
  • 1000g Potatoes
  • 80g Butter
  • 200ml Milk

Method

  1. Steam cook the venison for 1 hour
  2. Fry the onions, carrots, bacon, pork shoulder and  mushrooms in the Add the pepper and thyme
  3. Add the stock
  4. Mix in the cooked venison
  5. Allow to simmer for a further hour   
  6. Thicken with the gravy mix.
  7. Top with mash

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