400gramsParsnipspeeled, cut in half lengthways and thinly sliced
400gramsMaris Piper potatoes (or any other variety suitable for mashing)peeled
1Large egg yolkbeaten
Instructions
Place the onion in an ovenproof saucepan over a low heat along with half the buttn.
Cover and allow to sweat down until very soft, clear and sweet
Don’t let it get too much colour (the lid should stop this happening, but keep a close eye and stir regularly)
Preheat the oven to 160C/gas mark 2-3
Place a heavy-bottomed casserole dish over a medium heat, add a splash of olive oil and brown the sections of shoulder, one by one
Then add the pheasant legs and rabbit
Once coloured all over, remove from the pan – if you do this carefully there should be lots of brown proteins left on the bottom of the pan
Tip the sweated onion into the meat pan and allow to colour slightly, then pour in the vinegar and let it reduce by half
Add the wine and reduce by half, then add the port, carrot, leek, thyme and the meat
Pour in enough stock to just cover the ingredients
Pop the lid on and cook in the oven for 3 hours
Meanwhile, put the parsnips in a heavy-based pan with the remaining butter, cover and sweat over a low heat for 30 minutes, until ‘mashable’.Boil the potatoes in a pan of boiling, salted water for about 15 minutes, until soft
Once the potatoes are done, drain then add the parsnips, melted butter and beaten eggs. Season with salt and pepper then mash
The stew is done when the meat falls away from the bone
Remove from the oven and leave to cool
When it’s at room temperature, lift out the meat, pull it off the bone and shred into rough chunks, discarding any cartilage
Remove the carrot, leek and thyme from the braising liquid and discard.
Place the meat from the braise in an ovenproof shallow pie dish (roughly 35 x 25cm)
Pour the braising liquid back into a pan and reduce by a third
Check the seasoning, add salt and maybe a splash of vinegar, then pour over the meat and onions. Place in the fridge to cool, until the stock has set
Spoon the mash into a piping bag and pipe on top of the pie mix
Turn the oven up to 180C/gas mark 4 and cook the pie for 45 minutes, until the potato goes a nice golden brown