Game Pie with Mustard Mash

On a cool 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 readymade pastry and pre-prepared confit mallard to make the whole thing even easier.

We’ve used a combination of mallard, pheasant and pigeon but if you can’t get hold of same of the game, you can substitute for more or less of whatever you have available.