Food + Drink Mum
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Burns Night Recipe - Gamekeeper's Pie
Burns Night is celebrated annually in Scotland, on or around January 25th. It commemorates the life of the Scottish poet Robert Burns and his contribution to Scottish culture. Here is a traditional recipe for you to enjoy, from BBC Good Food.
- 50g Butter
- 1tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 700g mixed game meat (pigeon, pheasant, rabbit etc.), deboned, into 3cm pieces
- 300g pack of venison sausages, removed from skins
- 2 tbsp plain flour
- 1 tbsp tomato puree
- 150ml red wine
- 500ml chicken or beef stock
- 1tbsp Worcestershire Sauce
- 1 bay leaf
- 4 tsp thyme leaf, chopped
- 400g potatoes, chopped
- 600g mixed root vegetables, cut into chunks
- 2tbsp milk
- Heat half of the butter and the oil in a large pan, add the onion and carrots and cook for about 10 minutes until soft. Add the game and sausage meat to the pan. Turn up the heat, break up the meat and cook for 10 minutes until nicely browned.
- Stir the flour and tomato purée into the meat, cook for 1 minute, then add the wine, stock, sauce, bay leaf and 3 teaspoons of thyme. Bring to a simmer, reduce the heat, cover with a lid and cook for an hour. Remove the lid and cook for 15 minutes more until the meat is tender and the sauce has thickened.
- Put the potatoes and veg in a large pan, cover with water, bring to the boil and cook for 20 mins until really tender. Drain, leave to steam for 5 minutes, then mash with seasoning, milk and the remaining butter.
- Heat oven to 220C/200C fan/gas 7. Tip the meat into an ovenproof dish and spoon on the mash. Sprinkle with the remaining thyme and bake for 45 minutes until the top is golden and the sauce bubbling.