This rich and hearty game pie recipe is made with mixed game meat, venison steak, and streaky bacon, slow-simmered in red wine and beef stock with mushrooms and herbs. Topped with golden puff pastry on a shortcrust base, it serves 6 and takes around 3 hours from start to finish.
I first made this pie for a weekend gathering and it quickly became my go-to for special occasions. The combination of game meats with the two-pastry approach gives it a proper, old-fashioned feel that everyone loves.
Game Pie Ingredients
Shortcrust Pastry Base
- 450g plain flour
- 2 tsp baking powder
- 60g unsalted butter, plus extra for greasing
- 60g lard
- 1 free-range egg yolk
- ½ tsp salt
- 120ml water
Pie Filling
- 4 tbsp vegetable oil
- 1.5kg mixed game meat (venison, pheasant, rabbit, squirrel), chopped
- 500g venison steak, chopped
- 125g streaky bacon, cut into lardons
- 2 large onions, sliced
- 1 stick celery, sliced
- 250g chestnut mushrooms, sliced
- 50g plain flour
- 2 tbsp redcurrant jelly
- 2 sprigs fresh thyme, chopped
- 2 bay leaves
- 500ml red wine
- 500ml beef stock
- Sea salt and freshly ground black pepper
Pastry Lid
- 1 packet ready-rolled puff pastry
- 1 free-range egg, beaten
How To Make Game Pie
- Make the pastry: Mix the plain flour, baking powder, and salt in a food processor. Add the butter, lard, and egg yolk, then pulse until it resembles breadcrumbs. Gradually add the water until the dough comes together, then wrap in cling film and chill for one hour.
- Brown the meat: Heat the oil in a large pan over high heat. Season the game and venison with salt and pepper, then brown in small batches. Remove and set aside.
- Cook the vegetables: In the same pan, cook the bacon and onions for 3–4 minutes until soft. Add the celery and mushrooms for another 3–4 minutes.
- Simmer the filling: Sprinkle in the flour and stir for 1–2 minutes. Add the bay leaves, redcurrant jelly, stock, wine, and thyme, then return the meat. Season well, bring to a boil, cover, and simmer for 2 hours until tender.
- Cool the filling: Remove the bay leaves and leave the filling to cool completely. This is essential so the puff pastry lid rises properly in the oven.
- Blind bake the base: Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Grease a 20cm deep pie tin, line with the shortcrust pastry, and press down firmly. Fill with baking parchment and beans, then bake for 20 minutes until golden.
- Assemble and bake: Spoon the cooled filling into the pastry case and top with the puff pastry lid. Crimp the edges, cut a steam slit, and brush all over with beaten egg. Bake for 30 minutes until puffed up and golden brown.
What Is the Secret to Perfect Game Pie?
- Brown in small batches: Crowding the pan steams the meat instead of browning it. Work in small batches to build a deep, caramelised base for the gravy.
- Cool the filling first: Never put puff pastry on top of hot filling. The heat melts the butter in the pastry layers, leaving you with a flat, greasy lid instead of a crisp, flaky one.
- Use a mix of game: A combination of venison, pheasant, rabbit, and squirrel gives the best depth of flavour. Supermarkets often sell diced game mix, which works well here.
- Seal the pastry well: Crimp the edges firmly with a fork to stop the gravy bubbling over. If you enjoy pie baking, try the Hairy Bikers steak and Stilton pie for another classic filling.
What Should You Serve on the Side?
This hearty pie pairs well with creamy mashed potatoes and simple steamed greens such as broccoli or green beans. A side of redcurrant jelly adds a fruity contrast to the rich filling.
For a fuller spread, add a jug of onion gravy and some buttered carrots. If you like savoury pies, the Hairy Bikers chicken and mushroom pie is another crowd-pleaser worth trying.
Does This Keep Well?
Let the pie cool fully before covering with cling film or transferring to an airtight container. It keeps in the fridge for up to 3 days. Reheat in a hot oven until the pastry is crisp and the filling is piping hot.
You can freeze baked pie wrapped tightly in cling film and then foil for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Facts
- Serving Size: 1/6th of the pie
- Calories: 680 kcal
- Total Fat: 34g
- Saturated Fat: 15g
- Cholesterol: 140mg
- Sodium: 750mg
- Total Carbohydrate: 42g
- Dietary Fibre: 3g
- Sugars: 5g
- Protein: 48g
Frequently Asked Questions
How long does game pie take to cook? Allow around 2 hours for the filling to simmer and 30 minutes for the final bake. Factor in an extra hour for the pastry to chill in the fridge.
How does the Hairy Bikers game pie compare to Delia Smith’s version? The Hairy Bikers use a shortcrust base with a puff pastry lid, while Delia’s easy version skips the base entirely. The Bikers’ recipe is richer with a full 500ml of red wine in the filling.
Can I make the filling the day before? Yes, and it actually improves overnight as the flavours develop. Keep it covered in the fridge and assemble the pie the next day.
Can I use shop-bought shortcrust instead of homemade? You can, though homemade gives a sturdier base that holds the heavy filling better. If using shop-bought, choose an all-butter variety for the best flavour.
Can I swap the red wine for something non-alcoholic? A strong beef stock with a splash of red wine vinegar works as a substitute. Port or stout are also good alternatives if you want to keep the depth of flavour.
Try More Recipes:
- Hairy Bikers Cottage Pie With Cheesy Mash Recipe
- Hairy Bikers Steak and Stilton Pie Recipe
- Hairy Bikers Chicken and Mushroom Pie Recipe
Hairy Bikers Game Pie Recipe
Description
This game pie recipe features 2kg of mixed game and venison, slow-simmered in red wine and beef stock with mushrooms, celery, and herbs. It has a homemade shortcrust pastry base and a golden puff pastry lid, serving 6 generously.
Ingredients
Instructions
- Make the pastry: Mix flour, baking powder, and salt. Pulse with butter, lard, and egg yolk until it resembles breadcrumbs. Add water gradually, wrap in cling film, and chill for 1 hour.
- Brown and simmer: Brown the game and venison in batches, then cook bacon, onions, celery, and mushrooms. Stir in flour, add stock, wine, jelly, and herbs. Return the meat, season, and simmer covered for 2 hours.
- Blind bake: Line a greased 20cm pie tin with the shortcrust pastry. Fill with baking parchment and beans, then bake at 180°C (Gas Mark 4) for 20 minutes until golden.
- Assemble and bake: Spoon the cooled filling into the base and top with puff pastry. Crimp the edges, cut a steam slit, and brush with beaten egg. Bake for 30 minutes until puffed and golden.
