Game Pie with Mustard Mash | Great British Food Awards
www.greatbritishfoodawards.com
Dice all the game except the mallard leg meat into 1-inch cubes. Coat the meat in seasoned flour and fry off until crisp and fully cooked. Place the meat in a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishfoodawards.com.
Ingredients
- 2 mallard breasts, diced
- 4 jars confit mallard leg meat
- 2 pheasant breasts
- 2 pigeon breasts
- 4 white onions
- Readymade puff pastry
- 1 pack chestnut mushrooms
- 1 tbsp redcurrant jelly
- 100g plain flour
- 400ml game stock
- 1 pack tender stem broccoli
- Vegetable oil
- For the mash:
- 1kg red skin potatoes
- 150ml milk
- 85g butter
- 1 tbsp wholegrain or Pommery mustard
- Salt
- For the ale gravy:
- 1 bottle of any good ale
- 200ml game stock
- 4 tsps gravy granules
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