Venison and Beef Pie with Cheesy Potato Top

Steps

1. oven to high grill. Bring a large pot of salted water to the boil. Lightly grease a baking dish (measuring about 20 x 25cm).
2. Cook potatoes in pot of boiling water for 12-14 minutes until tender. Drain well, return to pot and lightly crush with a fork. Fold through butter and season to taste with salt and pepper. Set aside, covered, to keep warm.
3. While potatoes cook, heat a drizzle of oil in a large, deep frypan and cook mince and leek for 6-8 minutes, breaking up mince with a wooden spoon as it cooks, until browned. Add celery, garlic, venison spices and flour and cook for a further 1-2 minutes, until fragrant.
4. Add wine, first measure of stock and second measure of stock and rub the pan with a wooden spoon to release any brownings. Bring to a simmer and cook for about 5 minutes, until reduced and thickened. Stir through cabbage, Worcestershire sauce, balsamic vinegar and tomato sauce. Season to taste.
5. Transfer mince mixture to prepared baking dish and top with potatoes. Sprinkle with grated cheese and grill (on top rack of oven) for about 6 minutes, until cheese is melted and golden.
6. While pie cooks, whisk together mustard, vinegar and olive oil in a large bowl. Peel and grate carrots and thinly slice bok choy. Add to bowl with dressing along with almonds, toss to combine and season to taste with salt and pepper.
7. divide venison and beef pie between plates and serve with a handful of carrot salad on the side.