Ingredients
- 1 lb ground Maui Nui Venison
- 2 tablespoon olive oil
- 1 shallot
- 2 garlic cloves
- 2 carrots
- 2 tablespoon tomato paste
- ½ cup dry red wine
- ¾ cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1½ lb Yukon Gold potatoes
- 4 tablespoon unsalted butter
- ⅓ cup whole milk
- ¼ cup heavy cream
- 1 egg yolk
- flaky salt
Method
Venison Filling
- Maui Nui Venison x 1 lb, ground
- Olive oil x 2 tbsp
- Shallot x 1, finely diced
- Garlic cloves x 2, minced
- Carrots x 2, peeled and small-diced
- Tomato paste x 2 tbsp
- Dry red wine x ½ cup
- Beef stock x ¾ cup
- Worcestershire sauce x 1 tbsp
- Fresh rosemary x 1 tsp, finely chopped
- Fresh thyme x 1 tsp, finely chopped
- Fine sea salt x 1 tsp
- Freshly ground black pepper x ½ tsp
Mashed Potato Topping
- Yukon Gold potatoes x 1½ lb, peeled and cut into chunks
- Unsalted butter x 4 tbsp
- Whole milk x ⅓ cup, warmed
- Heavy cream x ¼ cup, warmed
- Flaky salt x to finish
