- 2 tbsp oil, for frying
- 6 rashers smoked streaky bacon, chopped
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 sprigs rosemary, leaves picked and chopped
- 600g/1lb 5oz venison mince
- 1 heaped tbsp plain flour
- 300ml/10fl oz red wine
- 500ml/18fl oz beef or game stock
- salt and freshly ground black pepper
- 1kg/2lb 4oz potatoes, chopped into 2cm/in cubes
- knob of butter
- splash milk
- Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside.
- Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring.
- Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender.
- Preheat the oven 200C/180C Fan/Gas 6.
- Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool.
- To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth.
- Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden-brown and bubbling.