1 kg of minced venison
500g of minced lamb
1 onion
2 carrots
200g of plain flour
1 tablespoon of tomato puree
1.5 ltr of lamb stock
1 kg of potatoes
4 parsnips
3 egg yolks
Fresh parsley
150g of butter
Salt and pepper

METHOD

Fry the mince over a high heat until lightly browned. Add some salt and pepper.

Add the carrots and fry. Add the onions and cook until the onions have softened a little. Discard some of the fat leaving a little to make a roux. Reduce the heat.

Add the flour and keep mixing to make a smooth paste. Make sure that the roux doesn't stick to the frying pan. Add the tomato puree and cook for 3-4 minutes.

Add the stock a little at a time and bring to the boil before adding more of the stock. After adding all of the stock, bring to the boil and reduce the heat. Simmer for approximately 40 minutes.

In the meantime, prepare the mash. Boil the potatoes and the parsnips together until soft. Mash. Add salt and pepper and a little butter.

Once the mash has cooled a little, beat the egg yolk into the mash - it should be shiny now.

Transfer the ingredients that have been simmering for 40 minutes into an ovenproof dish. Pipe the mash on top.

Put under the grill until the potatoes are lightly browned.

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