On a chilly 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. Eat Wild have used readymade pastry and pre-prepared confit mallard to make the whole thing even easier.

For the Pie:

  • 2x Mallard breasts, diced
  • 4x jars Confit mallard leg meat
  • 2x Pheasant breasts
  • 2x Pigeon breasts
  • 4x White onions
  • Readymade puff pastry
  • 1 pack Chestnut mushrooms
  • 1tbsp Redcurrant jelly
  • 100g Plain flour
  • 400ml Game stock
  • For the mash:
  • 1kg Red skin potatoes
  • 150ml Milk
  • 85g Butter
  • 1tbsp Wholegrain or pommery mustard
  • A pinch Salt
  • For the broccoli:
  • 1 pack Tenderstem broccoli
  • A dash Vegetable oil
  • For the gravy:
  • 1x Bottle of decent quality ale
  • 200ml Game stock (or chicken/beef)
  • 4tsp Gravy granules


  • Deep pie dish
  • 3 saucepans
  • Mixing bowl
  • 2 Serving dishes
  • Gravy boat


  1. Dice all the game, bar the mallard leg meat into 1 inch 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°C.
  7. While the pie is in the oven, peel the potatoes and boil until soft, then mash with the butter and milk.
  8. Add 1tbsp of mustard, or more if you would prefer. 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 stock, and thicken with gravy granules.
  10. Finally, prepare the broccoli. Rub oil into the broccoli, and then drop it into a very hot pan. Sear until it begins to wilt and blister slightly.
  11. Serve the pie as a centrepiece alongside dishes of the mustard mash and broccoli. Finish with a big jug of your ale gravy.

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