Mary Berry’s game pie

Name: Mary Berry game pie
Cook time: 3 min
Yield: 10 servings

Pheasant, guinea fowl, partridge or venison can all be used in Mary Berry’s traditional slow-cooked game pie recipe.

Mary Berry game pie in an oval pie dish - cut open to reveal meat and gravy filling

By Mary Berry | Published - 15 Dec 2025

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.

Cooking Time

3 mins

Serves

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) water1 egg, beaten

Special equipment

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

Method

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

Notes

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 by Mary Berry and Lucy Young (DK), RRP: £25

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(Hero image credit: Mary Berry)

Written by: Mary Berry

Dame Mary Berry is one of the most respected food writers and presenters in the UK. She has written more than 70 cookbooks and was a judge on the Great British Bake Off.

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