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.
|For the pie
|Mallard breasts, diced
|Confit mallard leg meat
|Readymade puff pastry
|For the mash
|Red skin potatoes
|Wholegrain or Pommery mustard
|For the broccoli
|Tender stem broccolli
|For the gravy
|Bottle of any good ale
|Deep pie dish
|2 Serving dishes
Dice all the game, but the mallard leg meat into 1 inch cubes.
Coat the meat in seasoned flour and fry off until crisp and fully cooked. Place the meat in a pie dish.
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.
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.
Cover the whole pie dish with the pre-rolled pastry and brush the top with egg yolk.
Bake for 40 minutes in an oven pre-heated to 180°C.
While the pie’s in the oven, peel the red skin potatoes and boil until soft, then mash with the butter and milk.
Add 1 tbsp of mustard, or more to taste. Season with salt and white pepper.
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.
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.
Serve the pie as a centre piece alongside serving dishes of the mustard mash and broccoli. Finish with a big jug of your ale gravy.