Game Keeper's Pie

2 Tbsp. sunflower oil
800 g Willo Game venison mince or Willo Game diced pheasant breast
1 onion, finely chopped
1 celery stick, finely chopped
1 large carrot, grated
1 garlic clove, crushed
1½ tbsp plain flour
150 ml full-fat milk
2 Tbsp. port
150 ml red wine
350 ml hot game stock ( beef stock can be used an alternative
1 Tbsp. Worcestershire sauce
2 tsp. dried juniper berries, roughly crushed
½ tbsp fresh thyme leaves
1 bay leaf
1 kg waxy potatoes, peeled and cut into chunks
50 g butter
50-75 ml double cream

1. Heat 1tbsp oil in a large pan and brown the mince (or diced phesant) over a medium heat in batches. Remove from the pan using a slotted spoon and set aside.

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.

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.

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.

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.