Jeremy Wares, was Michelin-awarded chef of Perth’s 63 Tay Street and the Anglers Inn, Guildtown, and subsequently Executive Chef of the Macdonald Houston House Hotel.
A Master Chef of Great Britain, Jeremy has cooked for celebrities including Michael Caine, Liam Neeson and Joanna Lumley – and President Mitterand. But whether cooking for princesses, actors or patrons in Perth, he is keen to deliver good old fashioned tasty dishes like Stalker’s Pie (below). He says: “All the food we use is locally sourced and is free from artificial preservatives, colourings and additives. It’s good, wholesome, healthy food.”
2000g mash (potatoes, milk, butter)
1000g venison mince
500g beef stock
20g olive oil
20g balsamic vinegar
10g tomato puree
salt and pepper
Fry off mince, when browned add the vegetables and cook for a further 5 mins. Add the tomato puree and the flour. Cook out the flour then add the stock and cool.
Steam or boil the potatoes till soft, then mash and add butter and milk to the mashed up potatoes, salt and pepper to taste. Top the mince and veg with the mash and place in a hot oven for 40 minutes or until piping hot.