Mary Berry's game pie

Mary Berry / 03 October 2019

Mary Berry's recipe for traditional slow-cooked game pie can be used with any game meat, such as pheasant, guinea fowl, partridge or venison.

Cooking time

3 hours

Serves

10



Ingredients

  • 2 tbsp olive oil
  • 1.4kg (3lb 2oz) game meat, such as pheasant, guinea fowl, partridge, or venison, cut into 4cm (11⁄2in) cubes
  • Salt and freshly ground black pepper
  • 3 large onions, chopped
  • 60g (2oz) plain flour
  • 300ml (10fl oz) red wine
  • 1.2 litres (2 pints) chicken or game stock
  • 2 tbsp Worcestershire sauce
  • A little gravy browning, optional 10 pickled walnuts from a jar, quartered

For the suet pastry

  • 200g (7oz) self raising flour
  • 100g (31⁄2oz) shredded suet
  • 1⁄2 tsp salt
  • About 150ml (5fl oz) water
  • 1 egg, beaten

Special equipment

  • 1.7 litre (3 pint) ovenproof pie dish with a wide base, about 23 x 33cm (9 x 13in)

Method

This game pie is full of flavour and perfect for feeding a crowd for that special occasion. You can easily buy game casserole meat from supermarkets, which comes diced and is perfect for this recipe.

1. Preheat the oven to 160°C (140°C fan/320°F/Gas 3).

2. Heat the oil in a large deep casserole dish or sauté pan. Season the game meat with salt and freshly ground black pepper. Fry in the hot oil until brown all over, stirring over a high heat. Remove with a slotted spoon and set aside.

3. Add the onions to the pan and fry for a few minutes. Sprinkle in the flour and cook for 30 seconds. Gradually add the red wine and stock, then bring to the boil while stirring until smooth. Add the Worcestershire sauce and gravy browning, if using, and check the seasoning. Boil for few minutes, then add the meat and stir. Cover and transfer to the oven for about 2 hours or until the meat is tender.

4. Stir in the walnuts and tip the mixture into the pie dish. Leave to cool before adding the pastry. Increase the oven to 200°C (180°C fan/400°F/Gas 6).

5. To make the pastry, measure the flour, suet, and salt into a bowl, and mix with your hand. Gradually add the water and mix with a fork or knife to combine. Bring together on a board and knead for 1 minute into a ball (there is no need to knead it like other pastries).

6. Roll out the pastry to the size of the dish. Brush the rim of the dish with beaten egg. Lay the pastry on top, press the edge of the pastry against the side of the dish firmly, and brush with beaten egg. Using a sharp knife, make a hole in the centre of the pastry.

7. Bake in preheated oven for about 35 minutes or until golden brown and bubbling. Serve piping hot with vegetables.

In the Aga

To cook the casserole, bring to the boil on the boiling plate, cover, and transfer to the simmering oven for about 2 hours. Cook the pie with the pastry lid in the centre of the roasting oven for 25–30 minutes.

Cooking tips

The casserole can be made up to 2 days ahead. The assembled pie can be made up to 12 hours ahead. Freezes well uncooked with the pastry lid for up to 1 month. Defrost before cooking.

Mary Berry Cooks Up a Feast

The new edition of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young is published by DK (3 October 2019, £25) DK.com

See more classic recipes from Mary Berry

Find out what wine to pair with game

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