Gamekeeper's Pie

By: Deborah

Enjoy this comforting gamekeeper's pie with a rich game filling and golden mashed potato and root vegetable topping. A hearty British dinner for colder days.

PREP: 25

COOK: 2 15

TOTAL: 2 40

Servings: 6 people

PRINT RECIPE PIN RECIPE

Equipment

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.

KEYWORDS autumn pie recipe, British game pie, game casserole with potato topping, game meat pie, gamekeeper pie, gamekeeper's pie recipe, homemade game pie, savoury game pie, traditional British pie, traditional gamekeeper's pie, winter pie recipe

Leave a star rating and comment below!