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Roasted game bird pie
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Total Time:
5 hours 15 minutes
Indulge in a divine roast bird pie with a flavorful herb-infused veggie base, encased in delectable pastry. Don't forget to turn the leftovers into a sumptuous stock!
Ingredients:
  • 1 x 1.4 kg whole free-range chicken
  • 1 duck
  • 1 pheasant
  • 1 grouse
  • 1 partridge
  • 1 quail
  • ½ a bunch of fresh thyme (15g)
  • ½ a bunch of fresh rosemary (15g)
  • 2 fresh bay leaves
  • 1 tablespoon juniper berries
  • olive oil
  • 1 red onion
  • 3 carrots
  • 2 sticks of celery
  • 2 medium leeks
  • 4 rashers of higher-welfare smoked streaky bacon
  • 2 Maris Piper potatoes
  • 1 litre quality organic chicken stock
  • 2 tablespoons plain flour
  • 500 ml dry cider
  • 600 g plain flour plus extra for dusting
  • 150 g shredded suet
  • 150 g unsalted butter (cold)
  • 2 large free-range eggs
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - Place all the birds in a large roasting tray. - Strip and crush thyme, rosemary, bay, juniper berries, salt, pepper in a mortar and pestle. - Mix in oil and rub the mixture all over the birds. - Roast for 1 hour. - Peel and finely chop onion, carrots, and celery. - Slice the white part of leeks and bacon. - Peel and cut potatoes into chunks. - Cook bacon with rosemary, then add the rest of the vegetables and cook until softened. - Make pastry: mix flour, salt, suet, butter, eggs, and water until it forms a ball. Chill for 30 minutes. - Remove birds from the oven, shred the meat, discard skin and bones, reserve tray juices for stock. - Reduce oven temperature to 170ºC/325ºF/gas 3. - Stir flour into vegetables, pour in cider and cook until slightly reduced. - Add shredded meat and stock, season, simmer until thickened. - Drain liquid through a sieve into a pan and let it cool. - Grease pie dish, line with pastry, fill with meat mixture, top with more pastry. - Egg wash, bake for 1 hour until golden and hot. - Reheat remaining gravy and serve with pie, mashed potatoes, and greens.

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