Pieminister: Live and Eat Pie! by Tristan Hogg & Jon Simon

Author:Tristan Hogg & Jon Simon [Hogg, Tristan & Simon, Jon]
Language: eng
Format: epub
Tags: Cooking, Courses & Dishes, Pies, Vegetarian, Pastry, Cakes, General
ISBN: 9781804190647
Google: apCVEAAAQBAJ
Publisher: Octopus
Published: 2023-03-02T00:00:00+00:00

CROFTER’S PIE

This pie’s best eaten by firelight while it’s blowing a hooley outside. The swede and onion add some rooty depth to the buttery mash atop a rich and rustic game casserole. We’re big believers in balancing meat content with a plant-based protein, so we’ve used white beans to do the job here. Now, where’s the whisky…?

2 tablespoons organic rapeseed oil

6–8 venison sausages

2 brown onions, diced

2 celery sticks, diced

2 carrots, washed and diced

4 garlic cloves, crushed

2 bay leaves

4 sprigs of rosemary

2 star anise

1 teaspoon allspice

1 tablespoon tomato purée

250ml (9fl oz) red wine

500ml (18fl oz) game or beef stock

1 tablespoon Worcestershire sauce

400g (14oz) can chopped tomatoes

2 x 400g (14oz) cans white beans, such as cannellini, butter or haricot beans

200g (7oz) cavolo nero, stalks removed and leaves finely shredded

salt and freshly ground black pepper

For the topping

1 swede (500–600g/1lb 2oz–1lb 5oz), peeled and cut into 2cm (¾in) dice

1 brown onion, sliced

1kg (2lb 4oz) floury potatoes, cut into large chunks

100g (3½oz) unsalted butter

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.

Heat the oil in a heavy-based, shallow casserole over a medium–high heat and, when hot, brown the sausages. Remove from the pan and set aside.

Reduce the heat to medium and add the onions, celery and carrots to the pan, season with salt and pepper and cook for 10–15 minutes until beginning to caramelize, stirring occasionally. Add the garlic, bay leaves, rosemary sprigs, star anise and allspice and cook for a further 2 minutes, then stir through the tomato purée. Increase the heat, pour in the red wine and allow to bubble for 2 minutes. Add the stock, Worcestershire sauce and chopped tomatoes and bring the mixture to a simmer. Slice the venison sausages into 2cm (¾in) slices and add these and the white beans to the pan, place the lid on and cook in the oven for 1–1½ hours, checking and stirring every 20 minutes, and adding a splash of water if necessary.

Meanwhile, to make your clapshot topping, steam the swede and sliced onion until tender and boil the potatoes until cooked. Once both are ready, drain and mash together with the butter and season with salt and a generous amount of pepper. Set to one side.

Once your filling is thickened and ready, remove from the oven and increase the temperature to 200°C/180°C fan/400°F/gas mark 6. Stir the shredded cavolo nero through your filling. Transfer the filling to your pie dish and top with the clapshot mash, using a fork to spread this over the top and create ridges and furrows for crispy edges. Return to the oven and cook for 40 minutes–1 hour until golden and crispy on top.

You could easily make this vegan by switching the sausages, stock and butter for your favourite plant-based alternatives.

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