Poachers Squirrel Pie with Mixed Root Mash Topping
Prep Time
20mins
Cook Time
30mins
Total Time
50mins
Course:
Main Course
Cuisine:
British
Keyword:
Poachers Squirrel Pie
Servings: 2
Calories: 602kcal
Author: Jane Sarchet
Ingredients
1squirrelonce skinned, I slow cooked him in water on high for around 4 hours, by which time the meat was falling off the bone. I let it cool before stripping the meat from the bones. For those that are interested, there was 110g cooked meat on a well fed, winter male squirrel
½bulb garlicpeeled but cloves left whole
1oniondiced
3savoy cabbage leaveschopped. Add any veggies you have available
Various root vegetables for the mashI used potato, sweet potato, carrot, swede and parsnip
Chop the root vegetables, and boil then mash with the butter.
Fry the onion until it has a little colour. Add a ladle at a time of the water the squirrel was cooked in, letting it reduce before adding the next. Add the cabbage with the last ladle of stock. Simmer down a little and add gravy powder/cornflour to thicken it.
Mix the cooked squirrel meat with the onion and cabbage gravy and tip into a casserole dish or individual pie dish. Top with the root mash and bake until the top is golden brown.
Nutrition Facts
Poachers Squirrel Pie with Mixed Root Mash Topping
Amount Per Serving
Calories 602Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 405mg135%
Sodium 262mg11%
Potassium 2053mg59%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 110g220%
Vitamin A 360IU7%
Vitamin C 15.3mg19%
Calcium 85mg9%
Iron 16.3mg91%
* Percent Daily Values are based on a 2000 calorie diet.