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Game Pie with Mustard Mash

  • May 7
  • 2 min read

On a dark autumn evening, you can’t beat a steaming hot game pie with lashings of ale-rich gravy. It’s simpler than you might think to cook your own; we’ve used ready-made pastry and pre-prepared confit mallard to make the whole thing even easier.


Prep: 1 hr | Cook Time: 1hr | Serves: 5


Game Pie with Mustard Mash

INGREDIENTS

For the pie

  • 2x duck breasts, diced

  • 1x tin confit duck leg meat

  • (containing 4 portions)

  • 2x pheasant breasts

  • 2x pigeon breasts

  • 4x white onions

  • Ready-made puff pastry

  • 50g chestnut mushrooms

  • 1 tbsp redcurrant jelly

  • 100g plain flour

  • 400ml game stock (or

  • chicken/beef stock)

  • 1x egg yolk

For the Tenderstem broccoli

  • 500g Tenderstem broccoli

  • Vegetable oil to coat

For the mash

  • 1kg red skin potatoes

  • 150ml milk

  • 85g butter

  • 1 tbsp wholegrain or

  • Pommery mustard

  • Salt to taste

For ale gravy

  • 1x bottle any good ale

  • 200ml chicken or beef stock

  • 4 tsp gravy granules

METHOD


1. Dice all the game but the mallard leg meat into 2.5cm cubes.


2. Coat the meat in seasoned flour and fry off until crisp and fully cooked. Place the meat in a pie dish.


3. Slice the onions and fry them in a little oil until softened. Add the mushrooms and, when

golden brown, tip the mushrooms and onions over the top of the meat.


4. Heat up the game stock and add a little redcurrant jelly to sweeten before

pouring over the pie mix. Leave the pie mix to cool and add the mallard leg meat.


5. Cover the whole pie dish with the pre-rolled pastry and brush the top with egg yolk.


6. Bake for 40 minutes in an oven pre-heated to 180 degrees.


7. While the pie’s in the oven, peel the red skin potatoes and boil until soft, then mash with the butter and milk.


8. Add 1 tbsp of mustard to the mash, or more to taste. Season with salt and white pepper.


9. To make the gravy, pour the ale into a saucepan on a high heat and reduce it by half. Add the 200ml of game stock and thicken with the gravy granules.


10. Finally, prepare the broccoli. Rub oil into the broccoli then drop into a very hot pan. Sear until it begins to wilt and slightly blister.


11. Serve the pie as a centrepiece alongside serving dishes of the mustard mash and broccoli. Finish with a big jug of your ale gravy.

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