Gamekeeper’s Pie

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is a gamey version of a Shepherd’s pie, with parsnip added to the mash topping to give it that savoury and sweet flavour. You can just use the meat from the shoulder or tougher haunch cuts of venison, or a mixture of, say, hare and venison with some rabbit thrown in.


  • 1 kg coarsely minced venison, or a mixture of game
  • salt and freshly ground black pepper
  • 3-4 tablespoons<


Season the minced venison or other game with salt and pepper. Heat 1-2 tablespoons oil in a heavy-based frying pan until it is almost smoking, then brown the meat in small batches for a few minutes, turning it with a wooden spoon. Drain in a colander to remove all the fat.

Heat 2 tablespoons