A “parmentier” is any dish that includes potatoes. Its name originates from the French agronomist and nutritionist Antoine-Augustin Parmentier who promoted the humble spud at a time when his fellow countrymen considered it to be barely fit for human consumption. So, if you’re feeling posh, just re-name your shepherd’s pie as “Sheep Person’s Parmentier”!
Although it’s past the end of the game-bird season, you should still be able to find some fresh venison or frozen diced game for this deluxe Parmentier.
Ingredients (Serves: 6)
900g mixed, diced boneless game or venison
2 carrots, roughly chopped
1 large onion, roughly chopped
1 tbs chopped ginger
1 bay leaf.
2 tsp tomato purée
20 or so juniper berries, slightly crushed
1 bay leaf
Sprig of thyme
Salt and pepper.
1 chicken stock cube.
2 tbs olive oil
675g parsnips
675g potatoes
A little milk and butter
1 bottle red wine
½ tbs flour
Method
Oven: 140°C/gas mark 3 or use pressure cooker (see below)
Pie Filling
- Dry off the meat with a kitchen towel.
- Heat the oil in a casserole pan and fry off the meat and vegetables until starting to take on some colour.
- Add the flour to coat and cook for a minute or two, then add the wine and the rest of the ingredients. (Bay leaf, tomato purée, juniper berries, thyme, salt, pepper)
- Top up (if needed) with enough water to cover the meat, add the crumbled stock cube and bring to the boil gently.
- Either: Put the covered pan into the oven and cook for 2 hours and then leave to cool in the liquid. If you have the time, leave overnight for the flavours to develop.
- Or: Put in Pressure Cooker for 20 minutes on high and decompress immediately, allow to cool a little.
- Strain the meat and reserve the juice and remove the bay leaf. Moisten with some of the cooking juices (keep the rest for serving).
- Whizz briefly in a food processor or use forks to break up the meat, but not too much – you don’t want the mixture to be smooth, just nice and chunky.
Parsnip and Potato Puree
9. Peel and cut parsnips into chunks and cook in boiling salted water until just cooked. Drain and put back on the heat for a few minutes to dry. Puree with stick blender
10. Meanwhile prick and cook potatoes in microwave for 10 – 12 minutes (or peel and boil) until cooked. Halve the potatoes and pass through a ricer or mash thoroughly until smooth.
11. Combine parsnip puree with potatoes with a little milk and knob of butter.
12. Serve the Parmentier in one pie dish or individual dishes or by using cheffy rings and top with the pureed potatoes and parsnips.
13. Heat oven to 200°C Fan for browning the pie.
14. Brush with beaten egg and brown in hot oven until golden.
15. Serve with the sauce around the Parmentier and with fresh vegetables, such as red cabbage, creamy sprouts or other greens.