Reindeer pot pie under Yukon Gold mash

Instructions

1. 1

   Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat and season the reindeer well with salt.

2. 2

   Brown the pieces in batches for 4–6 minutes, building a proper crust, then lift them out. Soften the red onion in the pot for 3–5 minutes, return the meat and pour in the broth, scraping the bottom clean. Bring it to a gentle simmer, cover and cook on low for 2 to 2½ hours, until the liquid has reduced and the meat gives to a fork. Taste and season.

3. 3

   Make the mash while the filling cooks.

4. 4

   Cover the peeled potatoes with cold salted water, bring them to a boil and cook 15–20 minutes, until fork-tender. Drain them well, return them to the pot and mash with 4 tablespoons of the butter, then beat in the warm milk until smooth. Season with salt and pepper. Push it through a fine sieve if you want it especially silky.

5. 5

   Heat the oven to 190°C (375°F).

6. 6

   Spread the mash into a 4-quart baking dish in an even layer, spoon the reindeer and onion filling over it, dot with the last 2 tablespoons of butter and scatter the panko over the top. Bake 20–25 minutes, until golden and piping hot, then let it rest 10 minutes.