If you’re looking for a dish that embodies rustic charm, hearty flavours, and the satisfaction of proper country cooking, this Roasted Game Bird Pie is for you. Perfect after a day on the hill or a morning in the woods, it’s a recipe that showcases the best of local game, seasonal vegetables, and a golden, flaky pastry topping.
At ArdMoor, we know our customers value quality ingredients, simple techniques, and robust flavours. This pie delivers on all fronts, combining tender roasted game with a rich, savoury filling that’s as satisfying as it is impressive.
Ingredients (Serves 6–8)
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4–6 game birds (pheasant, partridge, or a mix), skinned and jointed
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25g butter
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2 tbsp olive oil
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2 onions, chopped
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2 carrots, diced
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2 sticks celery, chopped
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1 small bunch fresh thyme
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300ml chicken or game stock
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2 tbsp plain flour
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1 tbsp tomato purée
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250g ready-rolled shortcrust or puff pastry
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1 egg, beaten (for glazing)
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Salt & freshly ground black pepper
Method
1. Roast the game birds: Preheat your oven to 200°C. Heat butter and oil in a roasting tray, season the birds with salt and pepper, and roast for 15–20 minutes until golden. Remove and set aside.
2. Cook the vegetables: In the same tray, sauté onions, carrots, and celery with thyme until softened. Stir in the flour, cook for 1–2 minutes, then add tomato purée and stock, stirring to create a thick, rich sauce.
3. Combine filling: Chop the roasted game birds and fold them into the sauce. Season to taste. Let the mixture cool slightly.
4. Assemble the pie: Preheat the oven to 190°C. Line a pie dish with pastry, spoon in the game and vegetable filling, then cover with a pastry lid. Seal the edges and brush with beaten egg.
5. Bake: Cook for 25–30 minutes, until the pastry is golden and crisp. Serve hot, ideally with creamy mash or seasonal greens.
Why This Recipe Works for ArdMoor Customers
- Robust, seasonal flavours: Game meat and root vegetables capture the essence of the Scottish countryside.
- Perfect after a day outdoors: Filling, warming, and satisfying — ideal for a post-shoot meal or weekend feast.
- Simple yet impressive: Minimal fuss in preparation, but delivers a dish that looks and tastes incredible.
- Sustainable and local: Encourages sourcing local game and supporting responsible hunting practices.
Serving Suggestions
- Pair with buttery mashed potatoes and roasted root vegetables.
- Add a side of pickled red cabbage or greens for extra colour and depth.
- A crisp cider, dry white wine, or even a warming whisky makes a perfect companion.
Make-Ahead Tips
- The filling can be prepared a day in advance, simply assemble the pie before baking.
- Freeze the pie uncooked for up to a month; brush with egg and bake directly from frozen.
Final Thoughts
A Roasted Game Bird Pie is a proper country dish, hearty, flavoursome, and deeply satisfying. Whether you’re feeding the family after a day outdoors or hosting friends for a rustic supper, this pie is a showstopper that brings the countryside into your kitchen.
Recipe: Jamie Oliver - Jamies Friday Night Feast Cookbook