This slow-cooked game pie is packed with flavour from the warming tagine spices: just leave it in a low oven, and let it get on cooking. With a crunchy celeriac and cheddar mash topping, this is a real autumnal warmer. Our collie Pepper loves this dish, so I tend to leave out the salt and just add some at the table for our portions. Needless to say, she doesn’t get to share the accompanying wine!
Note: If you’re not planning to share with a canine companion, then you could add a chopped onion in with the game and spices in step one.
Serves: 4
Prep time: 15 mins
Cook time: 2 hrs 30 mins
Ingredients
FOR THE FILLING
- 800g diced game
(venison, rabbit etc) - 2 tbsp olive oil
- 1 tsp sea salt flakes
- 2 heaped tsp ras el hanout
- 400ml beef stock (or 200ml demi-glace + 200ml water)
- 1 ½ tbsp apple cider vinegar
- 1 butternut squash, peeled and cut into 2cm pieces
FOR THE MASH
- 1 celeriac, peeled
- 1 heaped tbsp butter
- 1 tsp sea salt
- Freshly ground black pepper
- ½ tsp turmeric
- 50g cheddar, grated
- 25g grated cheddar to top
Method
- Preheat the oven to 200°C/180°C fan. Tip the game, onion, olive oil, sea salt and ras el hanout into a shallow casserole dish or roasting tin, large enough that everything sits in one layer. Mix well, then transfer to the oven to roast for 15 minutes.
- Remove the dish from the oven, pour over the stock and apple cider vinegar, and stir through the butternut squash cubes. Cover, then return to the oven at 160°C/140°C fan for 1 ½ hours.
- Meanwhile, chop the peeled celeriac into 2cm pieces. Bring a large pan of salted water to boil and simmer the celeriac for 15 minutes until tender. Drain well, then mash with the butter, salt, freshly ground black pepper and turmeric. Stir through the cheddar, check for seasoning, and set aside.
- After the casserole has had 1 ½ hours, spoon the celeriac mash evenly over the top, drizzle with olive oil and scatter with a little more grated cheddar and return to the oven for a further 45 minutes until crisp and golden brown.
