Deer Stalker Venison Pie

Method

1. Preheat the oven to 200∞c (fan). Dissolve the stock cube in 250ml boiling water.
2. Peel and dice the potatoes. Simmer in boiling water for 15 minutes, then drain and mash. Season with salt and pepper, and a knob of butter.
3. Thinly slice the onion, peel and dice the carrot. Finely crush the garlic. Slice the Leek thinly. Slice the mushrooms. 
4. Cook the vegetables in a frying pan with the thyme a dash of oil until soft, then set aside. Removed the Thyme stalks once the leaves have dropped. 
5. Fry the mince in the pan, breaking up and stirring well. For 5 minutes until browned. Stir through the tomato puree, and balsamic vinegar. Add the stock. Return the vegetables to the pan, and simmer for 12-5 minutes with a lid on, until reduced and saucy in consistency. 
6. Spoon the mince and vegetable mixture into an ovenproof dish, then spread the mash on top, and pattern with a fork. Coo in the oven for 10-15 minutes until the top begins to crisp. 
7. While the pie cooks, trim and blanch the broccoli, and serve immediately once the pie is ready