Gamekeeper's pie is a hearty British comfort-food dish that's ideal for colder days. With its rich, savoury game filling and satisfying topping, it's a wonderful way to enjoy the distinctive flavours of game meat in a warming homemade pie.
Perfect for an autumn or winter dinner, this traditional-style dish makes a delicious alternative to more familiar pies and everyday family meals. Serve it piping hot with seasonal vegetables for a comforting meal that's full of flavour.
The original recipe is a James Martin one David found on the BBC Good Food website.
The pie filling is rich, delicious and full of flavour, and the potato and root veg topping is the perfect combination!
Tips
- Game meat - feel free to tailor this pie to suit whatever game is in season - add more matured meat if you like a strong game flavour.
- Optional variations:
- Venison gamekeeper's pie - use venison as the main meat for a rich robust filling. It pairs well with savoury herbs and a deeply flavoured gravy.
- Gamekeeper's pie with a pastry topping - swap the potato and root veg mash topping for ready-rolled puff pastry.
- Game and mushroom pie - mushrooms can add savoury depth and work well with game meat. Adjust the gravy so that the extra moisture doesn't make the filling too loose.
- This gamekeeper's pie recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Gamekeeper's pie recipes can use different types of game meat, including venison, pheasant, partridge, pigeon, rabbit and hare, or a mixture. Check the recipe ingredients to see which meats are used in this version.
Gamekeeper's pie generally has a rich, savoury flavour. The exact taste depends on the meat, vegetables, herbs and gravy used. Game meats can have a more distinctive flavour than everyday meats such as chicken.
No - shepherd's pie traditionally uses minced lamb with a mashed potato topping, while gamekeeper's pie features game meat and can have a pastry or potato topping, depending on the recipe.
Often, yes, but different meats and cuts cook differently. Choose a suitable substitute and adjust the cooking method and timing as needed. The result may have a different flavour and texture.
Some game cuts benefit from slow, gentle cooking, particularly when used in a rich pie filling. Follow the recipe's cooking instructions and check that the meat is tender before assembling the pie.
You can often prepare the filling ahead of time, provided it is cooled, refrigerated and reheated safely. For the best topping texture, assemble and bake the pie according to the recipe instructions.
Many cooked pies can be frozen, but the best approach depends on the topping and ingredients. Cool the pie safely, package it well and follow appropriate defrosting and reheating guidance. The topping's texture may change slightly after freezing.
Carrots, parsnips, peas, cabbage, kale and green beans are all suitable accompaniments. Choose vegetables that complement the rich filling without making the meal feel too heavy. Browse side dishes for a large selection of delicious vegetable sides.
The names can overlap. Game pie is a broad term for pies made with game meat, while gamekeeper's pie is a particular traditional-style name used for recipes that vary between cooks and regions.
Follow the recipe's cooking times. The topping should be cooked and golden where appropriate, and the filling should be piping hot throughout. If the filling or meat needs further cooking, allow enough time for it to become tender and fully cooked.
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How to make this Gamekeeper's Pie
Ingredients
- 50g butter
- 1 tbsp olive oil
- 1 large onion (approx. 180g), chopped
- 2 carrots (approx. 240g), peeled and diced
- 700g mixed game meat (partridge, pigeon, pheasant, rabbit and hare all work well), deboned and cut into 3cm pieces (see Tips)
- 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 (made from a stock cube or pot)
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 4 tsp thyme leaves, chopped
- 400g potatoes (eg: Maris Piper), peeled and cut into 2 to 3cm chunks
- 600g mixed root vegetables (use carrots, parsnips, celeriac, swede or turnips), peeled and cut into 2 to 3cm chunks
- salt and freshly ground black pepper
- 2 tbsp milk (I use semi-skimmed)
Instructions
- Heat half the butter and the oil in a large saucepan over a medium heat, add the onion and carrots, and cook for about 10 minutes until soft, stirring occasionally. Add the game and sausage meat to the pan. Turn up the heat, squash the sausage meat with the back of your spoon to break it up, and cook for 10 minutes, until nicely browned, stirring occasionally.
- Stir the flour and tomato purée into the meat, cook for 1 minute, then add the wine, stock, Worcestershire sauce, bay and 3 tsp of the thyme. Bring to a simmer, reduce the heat, cover with a lid and cook for 1 hour.
- Meanwhile, put the potatoes and root vegetables in a large saucepan or casserole pot, cover with water, bring to the boil and cook for 20 minutes until very tender. Drain, leave to steam for 5 minutes, then mash with salt, freshly ground black pepper, milk and the remaining butter.
- Heat the oven to 220C/200C fan/gas 7. Remove the lid from the meat and cook for 15 minutes more until the meat is tender and the sauce has thickened. Remove and discard the bay leaf.
- Tip the meat into an ovenproof dish and spoon on the mash. Sprinkle with the remaining thyme and bake for 45 minutes, until the top is golden and the sauce is bubbling.
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Gamekeeper's Pie
Ingredients
- 50 g (1.8 oz) butter
- 1 tbsp olive oil
- 1 large onion (approx. 180g) chopped
- 2 carrots (approx. 240g) peeled and diced
- 700 g (1.5 lb) mixed game meat (partridge, pigeon, pheasant, rabbit and hare all work well) deboned and cut into 3cm pieces (see Notes)
- 300 g (10.6 oz) pack venison sausages (about 6 sausages) removed from their skins
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 150 ml (½ cup) red wine
- 500 ml (2 ¼ cups) chicken or beef stock (made from a stock cube or pot)
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 4 tsp thyme leaves chopped
- 400 g (0.9 lb) potatoes (eg: Maris Piper) peeled and cut into 2 to 3cm chunks
- 600 g (1.3 lb) mixed root vegetables (use carrots, parsnips, celeriac, swede or turnips) peeled and cut into 2 to 3cm chunks
- salt and freshly ground black pepper
- 2 tbsp milk (I use semi-skimmed)
Instructions
- Heat half the butter and the oil in a large saucepan over a medium heat, add the onion and carrots, and cook for about 10 minutes until soft, stirring occasionally. Add the game and sausage meat to the pan. Turn up the heat, squash the sausage meat with the back of your spoon to break it up, and cook for 10 minutes, until nicely browned, stirring occasionally.
- Stir the flour and tomato purée into the meat, cook for 1 minute, then add the wine, stock, Worcestershire sauce, bay and 3 tsp of the thyme. Bring to a simmer, reduce the heat, cover with a lid and cook for 1 hour.
- Meanwhile, put the potatoes and root vegetables in a large saucepan or casserole pot, cover with water, bring to the boil and cook for 20 minutes until very tender. Drain, leave to steam for 5 minutes, then mash with salt, freshly ground black pepper, milk and the remaining butter.
- Heat the oven to 220C/200C fan/gas 7. Remove the lid from the meat and cook for 15 minutes more until the meat is tender and the sauce has thickened. Remove and discard the bay leaf.
- Tip the meat into an ovenproof dish and spoon on the mash. Sprinkle with the remaining thyme and bake for 45 minutes, until the top is golden and the sauce is bubbling.
Notes
- Game meat - feel free to tailor this pie to suit whatever game is in season - add more matured meat if you like a strong game flavour.
- Optional variations:
- Venison gamekeeper's pie - use venison as the main meat for a rich robust filling. It pairs well with savoury herbs and a deeply flavoured gravy.
- Gamekeeper's pie with a pastry topping - swap the potato and root veg mash topping for ready-rolled puff pastry.
- Game and mushroom pie - mushrooms can add savoury depth and work well with game meat. Adjust the gravy so that the extra moisture doesn't make the filling too loose.
- This gamekeeper's pie recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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