Ghillie’s Weekend Pie


Serves 4.


  • 500g(1lb) minced venison.
  • 2 tbsps sunflower oil.
  • 2 streaky bacon rashers, chopped.
  • 1 onion & 1 carrot, finely chopped.
  • 1 garlic clove, crushed.
  • 1-2 tbsp flour.
  • 125g(4oz) mushrooms(wild if possible), quartered.
  • 5 tbsps dark beer or red wine.
  • 300ml(½ pint) beef stock.
  • A large dash Worcestershire sauce.
  • 1 tsp dried thyme.
  • 625g(1.25lbs) buttery potato & neep mash.
  • 3 tbsps chopped spring onions, chives or wild garlic.
  • Salt & freshly ground black pepper.


  1. Preheat the oven to 220C/fan 200C/gas mark 7
  2. Heat the oil in a non-stick frying pan.
  3. Brown the mince, breaking up any lumps, then tip into saucepan.
  4. Add the bacon to the frying pan with the onion, carrot and garlic, cook for about 7 minutes until the onion has softened.
  5. Add to the mince, with the flour, mushrooms, beer or wine, Worcestershire sauce, stock and thyme.
  6. Season well.
  7. Bring to the boil, then simmer for 30 minutes until the mince is thick.
  8. Taste, check seasoning and spoon into an ovenproof dish.
  9. Mix the spring onions with the mash.
  10. Spoon or pipe evenly over the mince.
  11. Bake for 15 minutes until lightly browned.
  12. Serve with seasonal greens.