The home of Shooting Times and Sporting Gun

Gamekeeper’s pie

It's British Pie Week so here's a recipe to rival sheperd's pie and cottage pie. With thanks to the British Game Alliance. Serves six.

Gamekeeper's pie

Gamekeeper's pie

Gamekeeper’s pie recipe


For the mince

  • 100ml  Water
  • 5ml     Rapeseed oil
  • 60g     Diced onion
  • 3g       Garlic puree
  • 2g       Chopped thyme
  • 1          Large diced carrot
  • 1/2      Small diced swede
  • 200ml            Dark stout
  • 1          Knorr beef stock
  • 10g     Demerara sugar
  • 250g   Pheasant mince
  • 170g   Venison mince
  • Salt and pepper to taste

For the mash

  • 500g   Red potatoes
  • 100g   Butter
  • 50ml   Cream
  • 5g       Salt

For best results, try using a mix of breast and thigh meat. A ratio of 70:30 is recommended.


1.    Prep the ingredients

Sweat the onions, carrots, swede, thyme, garlic and minced meats in the rapeseed oil until the vegetables are soft and the meats are light brown. Season with salt and pepper.

2.    Add the stock

Add the beef stock, as well as the stout and sugar and cook for about 35 minutes until the liquids have reduced to leave a thick consistency.

3.    Set aside the mince

Place the mince in an oven ready baking dish and set aside in the fridge to cool while you prepare the mash.

4.    Prepare the mash

Boil the potatoes with a little salt to make the mash. Once soft, mash the potatoes together with the cream, butter and seasoning.

5.    Prepare the pie

Pipe (or spread) the mash over the top of the cooled mince and bake in the oven at 180°C for 35 minutes.

Serve and enjoy your gamekeeper’s pie.