Ingredients
FILLING
- vegetable oil 3 tbsp
- celery 2 sticks, diced
- carrots 2 large, diced
- onion 1 large, diced
- garlic 2 cloves, crushed
- bay leaf 1
- rosemary 1 sprig
- thyme 2 sprigs
- mixed diced game meat 500g (order from a butcher)
- plain flour 3 tbsp, well seasoned
- stout 500ml
- chicken stock 350ml
- prunes 100g, destoned and chopped in half
PASTRY
- self-raising flour 200g, plus extra for dusting
- shredded suet 100g
- egg yolk 1, for glazing
Method
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Step 1
Heat the oil in a casserole over a medium heat and fry the vegetables, garlic and herbs until golden, then scoop out onto a plate. Toss the game meat in the seasoned flour and brown in batches, until really golden, then scoop out onto a plate.
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Step 2
Pour in the stout and scrape all the chewy bits off the bottom of the casserole with a wooden spoon. Add the stock and prunes, along with the browned meat and vegetables, lower the heat and cook gently for 2 hours or until the meat is very tender. Tip into a pie dish and cool.
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Step 3
For the pastry, mix the flour and suet together in a large bowl. Add 100-120ml of cold water and a good pinch of salt, and work by hand until the dough comes together – don’t overwork it and let it become sticky. Wrap and chill for 30 minutes.
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Step 4
Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out on a lightly floured worksurface until a little bigger than the pie dish. Drape over, then crimp to seal. Brush with a little beaten egg then put into the oven for 30 minutes or until golden brown and crispy on top.
Nutritional Information
- Kcals 585
- Fat 28.9g
- Saturates 11.7g
- Carbs 48.3g
- Sugars 12.5g
- Fibre 5.4g
- Protein 25.4g
- Salt 0.8g
