Game Pie
Why this recipe works
- Deep savoury flavour: Venison, mushrooms, red wine, beef stock and herbs build a full, earthy gravy with plenty of depth.
- Gentle simmering: Slow cooking the filling before baking gives the game meat time to become tender and lets the gravy reduce naturally.
- Crisp pastry finish: A shortcrust pastry lid adds a buttery, golden contrast to the rich filling underneath.
Get the most out of this recipe
Timing notes
- Cool the filling before topping: Let the filling cool until just warm before adding the pastry, as very hot filling can soften the butter and make the crust less crisp.
- Rest before serving: A short rest after baking helps the gravy settle, making the pie easier to portion cleanly.
Ingredient notes
- Choose stew-cut game: Stew meat is well suited to this pie because it benefits from slow simmering and becomes tender in the gravy.
- Use a drinkable wine: The wine forms a major part of the gravy, so choose one with good flavour rather than anything harsh or overly tannic.
- Mushrooms add body: Button mushrooms keep the filling classic and mild, while cremini mushrooms bring a deeper, earthier flavour.
Make-ahead tips
- Make the filling in advance: The filling can be cooked ahead, cooled, and refrigerated, then topped with pastry and baked when needed.
- Freeze cooked portions: Cool the pie completely, wrap portions well, and freeze for up to 2 months. Defrost overnight in the fridge before reheating.
- Reheat until piping hot: Reheat in a 180°C (355°F) oven until the filling is piping hot throughout and the pastry has refreshed.
Common mistakes
- Leaving the gravy too thin: If the filling looks loose after simmering, reduce it uncovered before assembling so the finished pie holds together better.
- Reducing the gravy too far: If the sauce becomes too thick during simmering, loosen it with a little extra beef stock before it goes into the baking dish.
- Skipping the final check: Bake until the pastry is deep golden and the filling is bubbling at the edges, which indicates the pie is heated through.
Equipment you'll need
Ingredients
Filling
Pastry and finish
Instructions
- Melt the butter in a dutch oven over a medium heat. Finely slice the shallots and cook for 3 to 4 minutes until softened. Quarter the mushrooms and cook for 5 minutes until they have released their moisture and are starting to colour.
- Stir in the flour and cook for 1 minute, stirring constantly. Add the venison and turn to coat, then pour in the red wine and bring to a simmer, scraping up any sticky bits. Add the beef stock, bay leaves, peppercorns and thyme.
- Reduce the heat to low, cover and simmer gently for 60 to 70 minutes until the venison is tender and the gravy is rich and lightly thickened. If it looks thin, simmer uncovered for the last 10 minutes to reduce. Remove the bay leaves and thyme sprigs, then leave the filling to cool until just warm.
- Heat the oven to 200°C (390°F). Spoon the filling into a baking dish and level the top. Roll the shortcrust pastry on a lightly floured surface until it is large enough to cover the dish, then lay it over and press to seal; trim any excess.
- Beat the egg yolk with 1 tsp water, then brush over the pastry. Cut a small steam hole in the centre. Bake for 30 to 35 minutes until the pastry is deep golden and the filling is bubbling at the edges; rest for 10 minutes before serving.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Cool the filling until just warm before topping with pastry; hot filling can melt the butter in the pastry and stop it turning crisp.
- If the gravy reduces too far while simmering, loosen it with a splash of beef stock before assembling the pie.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the pie is baked until the filling is piping hot throughout.
Substitutions
- Replace Red wine with dry white wine for a lighter, less tannic gravy.
- Replace Button mushrooms with cremini mushrooms for a deeper, earthier flavour.
- Replace Fresh thyme with 1 tsp dried thyme, added with the stock.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate for up to 3 days. Reheat in a 180°C (355°F) oven for 20 to 30 minutes until piping hot. Freeze portions well wrapped for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (50min active)
- Difficulty: Advanced
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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