The Mini Book of Pies by Sophie Conran

The Mini Book of Pies by Sophie Conran

Author:Sophie Conran
Language: eng
Format: epub
Publisher: HarperCollins Publishers


This is a wonderful winter pie, rich and luxurious. It’s at its best when eaten by candlelight on a long, cold night with friends and plenty of good red wine.

PHEASANT & CRANBERRY PIE WITH PARSNIP MASH

SERVES 6

FOR THE FILLING:

500ml (18fl oz) good-quality fresh chicken or beef stock

1kg (2lb 4oz) pheasant meat, cut into 4cm (1½in) cubes

3 tbsp plain flour, seasoned with salt and pepper

2 tbsp olive oil

250g (9oz) bacon lardons

5 shallots, peeled and halved

2 cloves garlic, finely chopped

1 tsp crushed juniper berries

1 large glass red wine (about 300ml / 10fl oz), something chunky like Merlot or Shiraz

2 leeks, chopped

1 tsp fresh thyme leaves, chopped

4 tbsp cranberry sauce

3 tbsp fresh flat leaf parsley, chopped

salt and freshly ground black pepper

FOR THE PARSNIP MASH:

800g (1lb 12oz) Maris Piper potatoes, peeled and cubed

500g (1lb) parsnips, peeled and cubed

50g (2oz) butter

50ml (1¾fl oz) milk

Reduce the stock by boiling it in a large saucepan for 30 minutes. Toss the meat in the seasoned flour until it is coated and set aside. Heat the oil in a large pot. Add the meat (in batches if necessary) and brown lightly for 2 to 3 minutes, stirring occasionally. Once browned, remove from the pan and set aside.

Put the bacon into the pan and fry until it is beginning to crisp. Reserve with the pheasant meat. Dump the shallots into the pan and fry them gently for 10 minutes, stirring them occasionally and checking that they do not brown.

Return the pheasant and bacon to the pan and set the heat to medium. Add the garlic and juniper berries, stir and heat through. Stir in the red wine, making sure you scrape up all the gubbins stuck to the bottom, and allow to bubble for 5 minutes. Add the leeks, stock and thyme and simmer for a further 30 minutes until the meat is tender, checking that it does not burn or stick to the pan and stirring occasionally.

Meanwhile, preheat the oven to 220°C (425°F/Gas 7) and make the mash. Boil the potatoes and parsnips in plenty of salted boiling water until they are soft when poked with a sharp knife. Drain well and return them to the pan. Add the butter and milk and mash until smooth. I use a mouli (pictured here), which makes a great lump-free mash. Season well.

Remove the pheasant mixture from the heat and stir in the cranberry sauce and parsley. Season the mixture to taste with salt and freshly ground pepper and pour it into a pie dish. Top the pheasant mixture with large spoonfuls of the mash all over. Using the back of your spoon, smooth it over until the meat is completely covered, then use a fork to form the mash into rough peaks, which will become lovely and brown with crispy bits. Bake uncovered for 25 minutes or until golden.

I like to serve the pie with braised red cabbage.



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