Huntsmans Pie Food
HUNTSMAN'S PIE
This is a Scottish Highland version of the traditional shepherd's pie that substitutes venison for the lamb. This is from www.celtnet.org.uk with slight modifications.
Provided by Coasty
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add the oil to a large pan and saute onion for 2 minutes then add celery and carrot and cook a further 5 minutes Add the venison, garlic and chilli powder and thyme.
- Continue cooking until the venison is coloured (about 8 minutes) then add the gravy and peas. Bring to a simmer then cook for 2 minutes before tipping into a large gratin dish.
- Mix the mashed potatoes with the cinnamon and spread on top of the meat mixture, covering completely.
- Place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the dish is heated through and nicely browned on top.
Nutrition Facts : Calories 226.6, Fat 7.9, SaturatedFat 1.4, Cholesterol 3, Sodium 492.2, Carbohydrate 35.2, Fiber 5, Sugar 5.7, Protein 4.7
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- For the pastry: In the bowl of a food processor, combine the flour with the salt and butter and pulse until crumbly. Pour in 3?4 cup ice-cold water and pulse briefly until the dough begins to clump. Scrape the dough onto a work surface, knead until it just comes together, then mold into a ball. Halve the dough, with one piece slightly bigger than the other, and shape each half into a 1?2-inch-thick rectangle. Wrap each rectangle in plastic wrap and refrigerate for 1 hour.
- For the filling: In a small saucepan, warm the oil over medium heat. Add the celery and onion and cook, stirring, until very soft, about 16 minutes. Stir in the parsley and sage, then scrape into a bowl. Add the bread and stock, season with salt and pepper, and mix by hand until thoroughly combined. Add the chicken thighs and breast to the stuffing and mix until evenly combined. In another bowl, toss the pork shoulder with the pork belly, bacon, nutmeg, white pepper, and the 1 1?2 teaspoons salt until evenly combined.
- Heat the oven to 350°. On a lightly floured work surface, roll the larger dough rectangle into an 18-by-14-inch rectangle, halve it crosswise and lengthwise to make four 9-by-7-inch rectangles. Fit the 4 rectangles into the bottom and up the sides of four 5 3?4-by-3-inch loaf pans lined with parchment paper. Divide the pork mixture among the pans and press it evenly into the bottoms. Divide the chicken and stuffing mixture evenly among the pans and press it evenly over the pork. Roll the second dough rectangle into a 16-by-12-inch rectangle, halve it crosswise and lengthwise into four 8-by-6-inch rectangles, and place each rectangle over the stuffing in each pie. Trim the edges of the dough to be flush with the pans and pinch together to seal. Poke three 1?2-inch-wide holes into the top of each pie and brush the tops of the pies with the egg wash.
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