This is an easy to make old fashioned cottage style pie. While not authentic, the carrot and celery are new additions, this recipe is lovely in its simplicity. Try adding herbs for additional flavour. I often wander why the pie was given this name, especially as the term “nadger” was assigned to an old horse, or least that is the definition my father gave me which I am sure was not what they were talking about at the time!
A relative of my husband lived in Derbyshire Peak District, she made this pie for lunch when we visited shortly after marriage many years ago, too many years to bother counting. She was a talented and traditional cook, often serving game dishes, one of her favourites was roast partridge.
Use any game meat you like – my favourites are duck, rabbit, hare, wild boar and partridge. A pack of mixed game meat is available from the Wild Meat Company.
30 grams each:-
- beef dripping
- prepared sweet onion or shallot – finely diced
- prepared carrot – finely diced
- prepared celery – trimmed, peeled and finely diced
1 tsp plain white flour
230 grams prepared game meat – chopped or minced
1 ripe tomato – skinned and chopped
Chicken, beef or game stock
Salt and pepper
4 large baking potatoes – peeled and quartered
30 grams butter
30 ml cream or milk
Salt and white pepper
- Cook the potatoes in boiling salt water until tender, drain well then mash until smooth.
- Warm the butter and cream or milk until the butter melts, add to the potatoes and mix until smooth and creamy.
- Warm the dripping, when hot add the onion, carrot and celery, cook until the onions are translucent.
- Blend in the flour then add the game meat and tomato, cook until the meat brown then pour in sufficient stock to moisten, season to taste.
- Cook over a low heat, while stirring until all the ingredients are combined and the filling is hot.
- Spoon into a buttered ovenproof dish, top with the mashed potatoes, dot with a little butter.
- Set oven to 180ºC, 355ºF, gas mark 4 – moderate oven.
- Cook for approx. 30 minutes, or until the top is lightly browned, the filling hot and bubbling.
- Serve with fresh seasonal vegetables.