1kg (2lb 14oz) desirée or similar waxy potatoes, peeled and cut into chunks
50g (2oz) butter
50-75 ml (2-3fl oz) double cream
Directions
Step 1
Heat 1tbsp oil in a large pan and brown the mince over a medium heat in batches. Remove from the pan using a slotted spoon and set aside.
Step 2
Using the same pan, turn the heat down to low, add the remaining oil and gently fry the onion, celery and carrot for 15min until softened but not coloured. Add the garlic and fry for 1min. Sprinkle over the flour and cook, stirring, for 1min.
Step 3
Turn the heat to medium and add the milk, 2tbsp at a time, stirring until it is absorbed. Stir in the port and wine and simmer until thickened. Add the stock, Worcestershire sauce, juniper berries, thyme and bay leaf. Bring to the boil; return the mince to the pan. Cover and simmer for 45min, stirring occasionally.
Step 4
Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes for about 15min or until tender. Drain and leave to steam dry in the colander. Heat the butter and cream in a small pan. Push the potato through a potato ricer or sieve into the potato pan (rinse it out first). Stir in enough cream and butter to make a smooth but not sloppy mash. Check seasoning.
Step 5
Preheat the grill to medium. Tip the hot venison into an ovenproof dish about 30.5cm x 20.5cm (12in x 8in). Spread the mash on top and grill for 3-4min until golden. Serve with seasonal vegetables.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
