Winter Game Pie

Charmaine Lu -

  • 600g mixed game meat, diced
  • 2 tbsp olive oil
  • 1 diced carrot
  • 1 chopped onion
  • 2 chopped celery stalks
  • 300ml red wine
  • 2 bay leaves
  • 1 thyme sprig
  • 300ml chicken stock
  • For the Pastry
  • 250g butter
  • 400g flour
  • 1 tsp salt
  • 1 egg yolk
  • Make the pastry by rubbing together the flour, butter and salt to make a breadcrumb mixture. Add the yolk and 1-2 tbsp cold water to bring it together. Wrap in film and chill for 1 hour. Meanwhile, season the meat and cook in the oil in a large casserole until golden all over.
  • Reduce the heat and add the veggies, cook for 5 mins and then pour in the wine to reduce by half. Return the meat to the pot with the herbs, then cover with the stock and bring to the boil. Remove from the heat and leave to cool.
  • Preheat the oven to 160C. Put all the mixture into a large pie dish with a pie funnel in the centre. Roll out the pastry to a £1 coin thickness, and cut 2 strips from the pastry and press around the rim of the pie dish. Brush with milk and then drape the pastry lid over the top, crimping to seal. Poke a hole for the funnel, brush with milk and bake for 50 mins. Serve hot with steamed greens or mash.
90 mins
6 serving