Gamekeeper’s pie

Gamekeeper’s pie

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(4 ratings)

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Cooking time

Prep: 25 mins Cook: 2 hrs, 15 mins

Skill level

Easy

Servings

Serves 6

Tailor this mash-topped stew to suit whatever game is in season - add more matured meat if you like a strong game flavour

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
435
protein
26g
carbs
31g
fat
21g
saturates
8g
fibre
9g
sugar
11g
salt
1.1g

Ingredients

  • 50g butter
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 700g mixed game meat (partridge, pigeon, pheasant, rabbit and hare all work well), deboned and cut into 3cm pieces
  • 300g pack venison sausages (about 6 sausages), removed from their skins
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 150ml red wine
  • 500ml chicken or beef stock
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 4 tsp thyme leaves, chopped
  • 400g potatoes, cut into chunks
  • 600g mixed root vegetables (use parsnips, celeriac, swede or turnips), cut into chunks
  • 2 tbsp milk

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Method

  1. Heat half the butter and the oil in a large pan, add the onion and carrots, and cook for about 10 mins until soft. Add the game and sausagemeat to the pan. Turn up the heat, squash the meat with the back of your spoon to break it up, and cook for 10 mins until nicely browned.
  2. Stir the flour and tomato purée into the meat, cook for 1 min, then add the wine, stock, sauce, bay and 3 tsp thyme. Bring to a simmer, reduce the heat, cover with a lid and cook for 1 hr. Remove the lid and cook for 15 mins more until the meat is tender and the sauce has thickened.
  3. Put the potatoes and veg in a large pan, cover with water, bring to the boil and cook for 20 mins until really tender. Drain, leave to steam for 5 mins, then mash with seasoning, milk and the remaining butter.
  4. Heat oven to 220C/200C fan/gas 7. Tip the meat into an ovenproof dish and spoon on the mash. Sprinkle with the remaining thyme and bake for 45 mins until the top is golden and the sauce bubbling.

Recipe from Good Food magazine, October 2012

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Comments

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Daisyjoy's picture
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I made this as a stew (no pie topping) the other day for my family and guests and it was a big hit! I left out the sausages and just used the pack of game meat I had in the fridge, and put a few more carrots in. I made it the day before then kept in the fridge overnight and reheated it on the day - it was amazing this way as the meat was really tender and all the flavours had come together beautifully. Clean plates and people asking if there was more!

reevey's picture

Wonderful! Bags if flavour, I used mixed game and added a partridge breast too. The mash was overpowered by the meat but it didn't spoil the overall flavour. I'd eat it again and so would my husband.

split58's picture
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Made this a couple of times now and it's delicious

cajb02's picture
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Very tasty! I used all venison and it was lovely

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