For the pheasant mince, ask your butcher to mix 70:30 breast:thigh meat.
|For the Mince|
|1||Large Diced Carrot|
|1/2||Small Diced Swede|
|1g||Cracked Black Pepper|
|1||Knorr Beef Stock|
|For the Mash|
Sweat the onions, carrots, swede, thyme, garlic and minced meats in the rapeseed oil until the vegetables are soft and the meats are light brown. Make sure to season (using about 3g of the salt).
Add the beef stock, as well as the stout and sugar and cook for about 35 minutes until the liquids have reduced to leave a thick consistency.
Place the mince in an oven ready baking dish and set aside in the fridge to cool while you prepare the mash.
Boil the potatoes with a little salt to make the mash.
Once soft, mash the potatoes together with the cream, butter and remaining salt.
Pipe (or spread) the mash over the top of the cooled mince and bake in the oven at 180°C for 35 minutes.