Venison, Pork & Red Wine Pie With Roast Parsnips

Before you begin...

This recipe takes around 5-10 min to prep, so get your oven-proof dish and all your ingredients ready, then wash your fruit and veg

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Add your venison & pork patty[ies] and break it up with a wooden spoon, then cook for 3-4 min or until beginning to brown

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out with a rolling pin until it is large enough to cover the oven proof dish[es]

Peel and chop your brown onion[s] into wedges

Add the chopped onion to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour and your dried thyme

Give everything a good mix up and add 200ml [260ml] [375ml] boiled water with your tomato paste, beef stock mix, soy sauce, bay leaf[ves] and red wine paste

Bring to the boil over a high heat – this is your pie mix

Transfer the pie mix to an oven-proof dish (or two!)

Top the pie mix with the rolled pastry and crimp round the edge with a fork

Score a cross in the middle of the pastry and put it in the oven for 20-22 min or until puffed up and golden and the meat is cooked through (no pink meat!) – this is your venison, pork & red wine pie

Top, tail and chop your parsnip[s] into quarters lengthways, then into batons

Add the parsnip batons to a baking tray (or two!) with a pinch of sugar, a knob of butter and a grind of pepper

Put the tray[s] in the oven for 20-22 min or until tender – these are your caramelised parsnips

Use this time to clear up, set the table, have a cup of tea or simply chill!