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Beef and venison pie

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Ingredients

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	1 tbsp plain flour
	250g venison shoulder, diced
	250g beef shoulder, diced
	1 tbsp olive oil
	1 red onion, finely chopped
	2 medium carrots, peeled and finely diced
	3 garlic cloves, crushed
	1 tbsp fresh rosemary, finely chopped
	1/8 tsp ground mixed spice
	1/4 tsp celery salt
	6 juniper berries, crushed
	1 tbsp tomato purée (double concentrate)
	2 dried bay leaves
	250ml stock, made with 1 beef or Kallo yeast-free stock cube
	175ml cranberry juice (red grape juice is a good alternative)
	4 sheets filo pastry
	1 medium free-range egg, beaten
	1 tsp white sesame seeds

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Beef and venison pie

Name: Beef and venison pie
Total time: 2 h
Yield: 3
Cuisine: British
Ingredients: plain flour: 1 tbsp; venison shoulder, diced: 250g; beef shoulder, diced: 250g; olive oil: 1 tbsp; red onion, finely chopped: 1; medium carrots, peeled and finely diced: 2; garlic cloves, crushed: 3; fresh rosemary, finely chopped: 1 tbsp; ground mixed spice: 1/8 tsp; celery salt: 1/4 tsp; juniper berries, crushed: 6; tomato purée (double concentrate): 1 tbsp; dried bay leaves: 2; stock, made with 1 beef or Kallo yeast-free stock cube: 250ml; cranberry juice (red grape juice is a good alternative): 175ml; filo pastry: 4 sheets; medium free-range egg, beaten: 1; white sesame seeds: 1 tsp

This alochol-free venison and beef stew is my cheat's version of a pie. The crunchy filo topping is a healthier alternative to puff or shortcrust pastry and is a great way to get the kids involved in cooking. I used a combination of beef and venison shoulder for the filling, but feel free to use one or the other.

Features:

Cuisine:

British

2 Hours
Serves 3
Easy

Ingredients

1 tbsp plain flour
250g venison shoulder, diced
250g beef shoulder, diced
1 tbsp olive oil
1 red onion, finely chopped
2 medium carrots, peeled and finely diced
3 garlic cloves, crushed
1 tbsp fresh rosemary, finely chopped
1/8 tsp ground mixed spice
1/4 tsp celery salt
6 juniper berries, crushed
1 tbsp tomato purée (double concentrate)
2 dried bay leaves
250ml stock, made with 1 beef or Kallo yeast-free stock cube
175ml cranberry juice (red grape juice is a good alternative)
4 sheets filo pastry
1 medium free-range egg, beaten
1 tsp white sesame seeds

Directions

Mix the plain flour with salt and pepper, and toss with the diced venison and beef to coat. Heat half the olive oil in a large frying pan and add half the meat. Brown over a medium-high heat for 4-5 minutes until nicely caramelised, then remove with a slotted spoon and set aside. Repeat with the rest of the olive oil and venison and beef.
Once the venison and beef is browned, add the red onion and carrots to the pan with a splash of water and sauté gently for 10-15 minutes or until softened and starting to colour.
Stir in the garlic, rosemary, mixed spice, celery salt, juniper berries, tomato purée and bay leaves and cook for 2 minutes, stirring occasionally.
Add the diced beef and venison back to the pan and pour in the beef stock and cranberry juice. Slowly bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 1 hour, stirring occasionally, until the sauce has thickened.
Take off the heat, season to taste, and discard the bay leaves and juniper berries.
Tip the filling into a round pie dish and remove the filo pastry from the fridge. Unwrap and place under a damp tea towel so the filo does not dry out.
Cut each filo sheet in half, then scrunch up and cover the pie completely, glazing each sheet as you go with the beaten egg. Scatter over the sesame seeds and bake in a preheated oven at 180C for 20-25 minutes until golden and piping hot.
Serve with mashed potato and steamed greens on the side.