Submitted by Karen Billington

Ingredients

Olive oil (or oil spray),
2 potatoes, peeled and sliced,
1 red onion diced,
3oz wild mushrooms,
good splash of red wine,
1 clove of garlic,
1 tbsp tomato puree,
salt,
freshly gorund black pepper,
1 venison steak, diced,
egg for basting,

Instructions

1. Pre-heat the oven to 220C/425F/Gas 7.
2. Sauté the garlic and onion for a few minutes.
3. Add the mushrooms to the pan and cook for a further minute.
4. Stir the red wine, tomato purée and seasoning into the pan.
5. Add 1/2 pint of beef stock, a little corn flour and venison, cook for 2-3 minutes so the stock is bubbling.
6. Spoon the cooked venison mixture into a pie dish.
7. layer the sliced potatoes on top of the venison mixture. and brush on a beaten egg.
8. Transfer to the oven and cook for 25 minutes.

Attributes

- Main meals
- Wheat free
- Dairy free