Gamekeeper’s pie

2 ½ HOURS|SERVES 6|EASY

ready prepared game 750g, cut into large cubes (ask your butcher or look for packs in supermarkets)

plain flour 2 tbsp

onion 1 finely sliced

carrot 1, peeled and sliced

red wine 500ml strong beef stock 250ml

redcurrant jelly 1 tbsp

bay leaf 1

celeriac 1

large potato 1 large, peeled and cubed

garlic 1 clove, peeled

salted butter

• Heat the oven to 160C/fan 140C/gas 3.Toss the game pieces with the flour and plenty of seasoning and tip them into a casserole with onion and carrot, then add the red wine, stock and redcurrant jelly along with the bay leaf and stir well. Bring to a simmer on the stovetop. Cover and cook in the oven for 1 hour, then take off the lid and cook for another hour, or until tender and the liquid has reduced to make a thick gravy.

• Meanwhile, peel and cube the celeriac and cook it in simmering water with the potato and garlic until it is tender. This will take about 40 minutes. Drain well and mash thoroughly, adding plenty of seasoning and a very large knob of butter.

• Turn the oven up to 200C/fan 180C/gas 6. Spoon the mash over the game mixture, dot with more butter and cook for 10 minutes, or until the top starts to brown.

PER SERVING 352 KCALS|FAT 10.2G SATURATES 4.5G|CARBS 17.4G FIBRE 5.7G|PROTEIN 31.6G|SALT 0.7G