Forest of Bowland Venison and Mushroom Pie
Makes 10 portions
Ingredients
- Oil
- 300g Onions diced
- 300g Carrots diced
- 2g Dried thyme
- 250g Minced Pork Shoulder
- 300g Bacon Lardons
- 950g Venison diced
- 80g Gravy mix
- 1000ml stock
- 400g Sliced mushrooms
- 2g Ground black pepper
- 1000g Potatoes
- 80g Butter
- 200ml Milk
Method
- Steam cook the venison for 1 hour
- Fry the onions, carrots, bacon, pork shoulder and mushrooms in the Add the pepper and thyme
- Add the stock
- Mix in the cooked venison
- Allow to simmer for a further hour
- Thicken with the gravy mix.
- Top with mash
You may also like…
-
![]()
Spicy Carrot Balls with Sweet & Sour Sauce
ButtonMakes 100/20 portions
-
![]()
Forest of Bowland Venison and Mushroom Pie
ButtonMakes 10 portions
-
![]()
Game Pie
ButtonMakes 10 portions
-
![]()
Chicken & Ham Pie
ButtonDerek's favourite recipe for school meals
Derek Wright,
Catering Services Manager
Blackpool Catering Services
-
![]()
Fish pie with root veg mash
ButtonTony's top school recipe
Tony Mulgrew, Catering Manager, Ravenscliffe High School and Sports College, Halifax, West Yorkshire
-
![]()
LFL Glamorgan Sausages
ButtonLFL Glamorgan Sausage Recipe from Local Food Links
-
![]()
Lamb meatballs with flatbreads and a mint & yoghurt dressing
ButtonISS's recipe for Lamb meatballs with flatbreads and a mint & yoghurt dressing
-
![]()
Sausage Casserole with Baked Beans
ButtonSausage Casserole with Baked Beans from Jeanette Orrey MBE
-
![]()
Beef Bolognese
ButtonBeef Bolognese from Scottish School Meals Recipe Book
-
![]()
Salmon, Cheese & Broccoli Quiche
ButtonSalmon, Cheese & Broccoli Quiche from Scottish School Meals Recipe Book
