Dice the meat and sear in a braising pan with the butter/margarine. Add the stock and water and bring to the boil. Skim off any scum. Put the bay leaf, juniper berries, peppercorns and thyme into a bouquet garni bag, tie it up and add to the pan. Add the muscovado sugar. Simmer for 20 minutes.
Peel the onion, swede and carrots. Clean the mushrooms and cut into 2-4 pieces, depending on their size. Cut the carrots into 1 cm discs. Dice the swede. Pan-fry the onion and mushrooms in butter/margarine until golden. Add the onion and vegetables to the stew and simmer for a further 15-20 minutes.
Remove the bouquet garni. Mix the potato starch with a little water and stir into the stew to thicken it. Add extra salt and muscovado sugar to taste.
Peel and dice the potatoes and boil them in slightly salted water. Strain. Mash the potatoes and add the milk, margarine, cheese and muscovado sugar. Add salt and pepper to taste.
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