Ingredients: 300g Short crust pastry (ready made) 8 Shallots 40 g Butter 500 g Shoulder steak, trimmed and cut into 2cm cubes (or larger) 25 g Plain four, seasoned with salt and pepper and a tablespoon of paprika 1 tbsp Sunflower oil 100 g Pancetta, diced 200 g Button mushrooms, halved 200 ml Red wine 200 ml Beef stock 2 tbsp Chopped fresh parsley 1 … Continue reading Shallot, Steak & Mushroom Pie
Ingredients: 1 squirrel (once skinned, slow cook in water on high for around 4 hours, by which time the meat falls off the bone. Let cool before stripping the meat from the bones. ½ bulb garlic peeled but cloves left whole 1 onion diced 3 savoy cabbage leaves chopped. Add any veggies you have available Various root vegetables for the mash I used potato, sweet potato, carrot, swede and parsnip Butter for the mash … Continue reading Sumptuous Squirrel Pie
