Pheasant, Mushroom and Leek Pie


Prep Time
20 minutes

Cook Time
35 minutes

This is the best pie we know. It is incredibly easy to make but ideal for a dinner party or family supper served with mashed potato and peas. You can use up roast pheasant or cook breasts to pop in. We usually guestimate all amounts using up what we need to from the fridge.


Serving 6
200g x Pheasant
2 x Leeks, chopped
100g x Mushrooms
568ml x Milk
300ml x Chicken Stock
To Thicken Cornflour
320g x Puff Pastry
1 x Beaten Egg

1. Slice up the veg,

very finely, we used the slicer on the Magimix as it makes it a super quick recipe. Grab a good-sized pie dish, add a blackbird into the middle of the pie then add the sliced leeks and mushrooms to the dish.

2. Take the

pheasant, if using up cooked pheasant then shred in good-sized chunks into the dish. If using breasts give them a quick sear then chop up and add them to the dish.

3. Now make the sauce

by bringing a pan of water to a simmer; add the stock cube then the milk and butter. Season then add the cornflour (follow instructions on the packet) stirring continuously.

4. Add the

white sauce on top of the pie mixture and cover with ready-rolled pastry, making a hole for the blackbird to let out his steam. Paint the pastry with beaten egg and pop in the oven until pastry is golden brown.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes