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Grid Iron Meat

Deer Stalker’s Pie

Deer Stalker’s Pie is a rustic twist on the classic cottage pie, using rich wild venison, mushroom, and red wine pie filling. Topped with creamy mashed potatoes and sautéed chestnut mushrooms, the dish is finished with a sprinkle of Parmesan for a golden, crisp crust. This hearty, flavour-packed dish is perfect for colder days, offering deep, earthy flavours with a touch of elegance.

INGREDIENTS
  • 500g Grid Iron wild venison, mushroom, and red wine pie filling
  • 4-5 medium potatoes (Maris Piper or similar for mashing)
  • 100ml whole milk or double cream
  • 50g unsalted butter
  • Salt and freshly ground black pepper (to taste)
  • 150g chestnut mushrooms, sliced
  • 50g freshly grated Parmesan
  • 2 tbsp olive oil or butter (for cooking mushrooms)
  • Fresh thyme sprigs (optional, for garnish)
METHOD

  • Preheat the oven to 190°C (fan 170°C) or Gas Mark 5.
  • Start by preparing the mashed potatoes. Peel the potatoes and cut them into evenly sized chunks. Boil in salted water for about 15 minutes, or until soft and tender.
  • While the potatoes are boiling, gently heat your pre-cooked venison, mushroom, and red wine pie filling in a large ovenproof dish. You want the filling warm but not too hot.
  • Once the potatoes are cooked, drain them and let them steam dry for a minute or two. Mash the potatoes thoroughly, then add the milk (or cream) and butter. Season with salt and pepper to taste, and mash until smooth and creamy.
  • Spoon or pipe the mashed potato over the pie filling in a circular shape, leaving the centre of the filling exposed.
  • Heat a little olive oil or butter in a pan, then sauté the sliced chestnut mushrooms until they’re golden and softened, about 5 minutes. Arrange these sautéed mushrooms decoratively in the exposed centre of the pie filling.
  • Sprinkle the grated Parmesan generously over the mashed potato topping and mushrooms.
  • Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges.
  • If you want extra crispiness, finish under the grill for the last 2-3 minutes until the Parmesan is perfectly browned and the potato has a crisp edge.
  • Garnish with fresh thyme sprigs, if using, and serve hot.

Shop for Ingredients

Venison, Mushroom & Red Wine Pie Filling

Introducing our new Venison, Mushroom, and Red Wine Pie Filling, a hearty and satisfying and made with the finest Wild Venison from North Yorkshire. Slow-cooked to perfection, this rich filling is packed with tender chunks of venison, earthy mushrooms, and a robust red wine gravy that brings everything together.

Conveniently sealed in a vacuum pouch, it’s ready to use straight away. Whether you want to make a traditional pie with a crisp pastry topping, or something a bit different like a comforting cottage-style pie with creamy mashed potato.

Simply heat it up and enjoy it as is, or get creative and use it as the base for your own dish.

£9.95

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Sides:

  • Roasted Root Vegetables: Carrots, parsnips, and beetroot roasted with a drizzle of olive oil, thyme, and a touch of honey would echo the earthy flavours of the venison and mushrooms.
  • Buttered Green Beans: Lightly blanched green beans tossed in butter and seasoned with salt and pepper provide a crisp, vibrant contrast to the pie.
  • Tenderstem Broccoli: Steamed or roasted, with a sprinkle of lemon zest and olive oil, will bring a fresh, slightly bitter note that cuts through the richness of the filling.
  • Braised Red Cabbage: Slow-cooked with apple and a splash of red wine vinegar, it adds a sweet-tangy note that pairs perfectly with the venison.
  • Creamed Spinach: This side offers a lush, creamy texture to match the mash, but its slightly bitter flavour balances the richness of the dish.

Matches:

  • Crisp Green Salad: A salad of mixed leaves, like rocket and watercress, with a simple lemon vinaigrette, would help lighten the meal.
  • Herb Butter New Potatoes: If you want an extra carb boost, boiled new potatoes with a toss of parsley butter offer a simple, comforting side.
  • Garlic Mushrooms: If you love mushrooms, pan-fried garlic mushrooms with a splash of white wine would add a deeper, savoury boost, echoing the pie filling.

Pairings:

  • Wild Mushrooms: You could use more wild mushrooms in a side dish or a mushroom-based sauce with cream, garlic, and herbs for a decadent addition.
  • Goat’s Cheese Salad: A salad featuring creamy goat’s cheese and walnuts can bring in tangy, nutty elements that work nicely with game meats like venison.

Related Recipes & Guides

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Preparation Time: Around 25 minutes (for the mash and assembly)
Cooking Time: 20-25 minutes in the oven, plus any extra time for grilling if desired.

Hot Tips

  • For ultra-smooth mash, use a potato ricer and warm your milk or cream before adding it to the potatoes.
  • Make sure your venison filling isn’t too wet; if needed, simmer it briefly to reduce any excess liquid before adding the mash.
  • If you prefer a stronger mushroom flavour, use a mix of chestnut and wild mushrooms like porcini or shiitake.

Pairings

To pair with your Deer Stalker’s Pie, you'll want drinks that complement the rich, earthy flavours of the venison, mushrooms, and red wine filling, while balancing the creamy mashed potatoes and Parmesan topping.

Wine:

  • Shiraz: A bold, spicy Shiraz with dark fruit and peppery notes works beautifully with venison. Its depth and richness complement the meatiness of the filling.
  • Malbec: A full-bodied Malbec with plum and blackberry flavours, along with its smooth tannins, pairs well with the gamey venison and the umami of the mushrooms.
  • Pinot Noir: If you prefer a lighter red, a well-rounded Pinot Noir with red berry notes and earthy undertones will balance the richness without overwhelming the dish.
  • Côtes du Rhône: This French red wine, with its peppery spice and hints of herbs, offers a great match to the venison and mushrooms, enhancing the rustic nature of the pie.

Beer:

  • Porter or Stout: The roasted, malty flavours in these dark beers work wonderfully with venison, adding depth to the already hearty flavours.
  • Brown Ale: Its caramel and nutty tones pair nicely with the earthiness of the mushrooms and the red wine in the filling.

Non-Alcoholic:

  • Blackberry or Elderberry Cordial: A rich, fruity cordial diluted with sparkling water can mimic some of the berry notes found in red wine and adds a touch of sweetness that contrasts the savoury filling.
  • Ginger Beer: The slight spiciness and fizz of ginger beer offers a refreshing contrast to the hearty dish, cutting through the richness nicely.
  • Herbal Tea (Thyme or Rosemary): Served hot, an infusion of thyme or rosemary brings a herbaceous, slightly aromatic touch that complements the gamey nature of the venison.

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