Pheasant, Bacon and Mushroom Pie
A proper game pie: pheasant, smoky bacon and mushrooms in a thick wine gravy under crisp puff pastry.
- Time2 hr
- LevelMedium
- Costabout £2.50 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan and brown the pheasant in two batches for 3 minutes each. Lift out onto a plate.
6 min - 2
Add the bacon, onion and carrots to the pan and cook for 8 minutes. Add the mushrooms and cook for 4 minutes more.
12 min - 3
Stir in the flour and cook for 1 minute. Pour in the wine, then the stock, stirring, and add the redcurrant jelly, thyme and bay.
- 4
Return the pheasant, cover and simmer very gently for 50 minutes until tender and the gravy is thick. Remove the thyme stalks and bay, season and leave to cool for 20 minutes.
50 min - 5
Heat the oven to 200°C (180°C fan). Spoon the filling into a 1.5 litre pie dish. Lay the pastry over the top, trim and press the edges down with a fork. Cut a small slit in the middle.
- 6
Brush with the beaten egg and bake for 30 minutes until puffed and deep golden. Rest for 5 minutes and serve with mash and greens.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
