A hearty pie from 'Heat's Larry McCarthy.


  • for the filling:
  • 2 lb mixed selection of game meat
  • 2 large tablespoons plain flour
  • 750 ml well flavoured game stock
  • 1 glass red wine
  • ¾ lb onions & mushrooms
  • 3 cloves garlic
  • 5 rashers of smoked bacon (diced)
  • 1 tsp tomato puree
  • 2 floz port
  • 3 sprigs of thyme
  • for the pastry:
  • 300 g plain flour
  • 150 g suet
  • 100 ml water
  • for the port reduction:
  • 250 ml port
  • 250 ml veal stock
  • 20 g butter
  • 1 tblsp fresh chopped rosemary


  • For the Filling:
  • Heat a large pot with a little oil or butter, Seal off the game and the bacon quite quickly in the hot fat ad then add in the onions, mushroom and garlic together with the thyme.
  • Once they have browned off add the flour and use the flour to coat all of the meat and vegetables. Pour in the stock at this stage together with the red wine, port and tomato puree and bring the entire mixture to the boil. Simmer for 2 ½ hours or until the meat is tender.
  • For the Pastry:
  • Mix together flour and suet. Add a few drops of water at a time to bind the pastry. Wrap in cling film and refrigerate for a few hours.
  • For the Port Reduction:
  • Put all the ingredients in a saucepan and bring to a boil. Turn down heat and reduce by half.
  • Roll out pastry to about half a centimetre. Cut in circles that will fit into a large ramekin, with enough left hanging over the rim to fold back over enclosing the filling.
  • Fill the pastry with the game mixture and fold over pastry. Cook in a 180°C oven for approx 20 mins. Pour port reduction onto a deep plate.
  • Add pie and serve with some micro greens.

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