Venison Ale Pies With Carrot And Potato Rösti Topping
Ingredients
- 1 kg boneless venison shoulder meat, cut into 2cm cubes
- 2 tablespoons plain flour
- 2 tablespoons rapeseed oil
- 150 g onions (prepared weight), chopped
- 2 cloves garlic, crushed
- 100 g carrots (prepared weight), peeled and coarsely grated
- 100 g celery (prepared weight), finely sliced
- 1 tablespoon chopped fresh rosemary
- 500 ml Adnams Southwold Bitter
- 250 ml white chicken stock
- sea salt and freshly cracked black pepper
- 250 g carrots (prepared weight), peeled and coarsely grated
- 250 g potatoes (prepared weight), peeled and coarsely grated
- 5 tablespoons unsalted butter, melted
- 80 g mature Shipcord cheese (or you can use mature Cheddar), grated
Instructions
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