Matariki “Bushman’s” Cottage Pie

• Main Ingredient: Venison & Boar Mince
• Prep Time: 20 mins
• Cook Time: 45-60 mins
• Serves: 4-6
• Recipe by: Ironclad Co.

MAI TE NGAHERE
The Bushman’s Pie

Kia Kanuta, Nga Puhi, Waiariki, is the Former Head Chef at Ada Restaurant in Auckland, turned Private Chef. Beginning his culinary journey as a dishwasher at the Avondale RSA, he has worked his way up to being named Auckland’s Most Outstanding Chef at the 2024 Lewisham Awards. Kia is known for his innovative approach to Māori and Pacific cuisine.

“Tupu-a-rangi traditionally would be kai based not only from the sky (Rangi) but also from the forest as well. This is a modern classic, incorporating wild game into a household favourite, The Cottage Pie.

During these Winter months is when I miss my Grandmother’s cooking the most. Reinventing dishes like this specifically to share with loved ones is the core value of this kai. Much like my Nan, this recipe is forgiving, so feel free to experiment and put your own spin on it, whatever that may be.

Manawatia a Matariki

Much aroha from me and mine, to you and yours this Matariki. 

Nga mihi nui anō”

— Kia Kanuta

Method:

1. Preheat oven to 220°C.
2. In the skillet, place the kūmara, prick with a fork or the tip of a knife to help with air escaping while baking. Bake kūmara whole for about 35 to 40 minutes until they are soft and cooked all the way through. You will be making a mash from these, so be sure to check they are cooked throughout.
3. Cut open and place aside to cool.
4. While the kūmara is baking, finely grate carrot and celery into a bowl. Finely dice your onion and add it to the carrot and celery mix.
5. Into the skillet, at a medium heat, add olive oil, then carrot/celery/onion mix. We want to cook this out for a good long while, slowly caramelising and gently darkening the mix. This should take about 35 to 45 minutes. If you are skilled with heat control, you may want to turn up the flames, but be warned! While it may not take as long, the risk of burning is MUCH higher.
6. Once a lovely golden brown, remove from the pan and place back into the original bowl.
7. By now, you will have noticed I have written butter twice; this was no accident. Roughly chop the 4 cloves of peeled garlic. Without cleaning the skillet from the previous carrot/celery/onion mix, add the 100 grams of butter and the garlic over a low heat, let it slowly cook and infuse. After 3 to 4 mins add the boar mince. Fatty mince is crucial as venison is known to be very lean; this adds depth to the dish.
8. Render fatty mince, then add venison and begin to mix gently, making sure the meat is not sticking too much, do not stress; it’s okay if a bit does. Once the mince is cooked through, remove from the pan and place on top of the carrot mix.
9. Place the skillet back on the heat at a medium flame. When hot but not smoking, deglaze with red wine. Gently scrape off the yummy bits from the bottom of the pan, add tomatoes, shredded kawakawa leaves and puha, stirring gently as the puha cooks down.  Once puha has wilted, we then add our venison/boar/carrot mix back to the pan. Now is a good time to check seasoning.
10. Now, we have the base of our dish, cooking over a low heat and just letting our mix stew and gently reduce.  While this happens, we will make our kūmara mash.
11. As easy as it sounds. Scoop kūmara into a bowl, add salt and butter and mash it. You could also add a little cream or extra butter if you like.
12. Once our venison stew is looking ready to eat, we top it with our kūmara mash and place it under the grill for 5 to 6 mins or until the mash is hot.
13. It’s ready to serve, be sure to share with friends and whanau on a cold night with a warming conversation of highlights from the year.
14. Enjoy!

Give thanks ki Nga Atua Maori.

He Whakatauki mōu

Matāriki ahuanga nui.

The time of Matāriki brings abundance in Kai.

Manawatia a Matāriki