Game Meat Monday: Pheasant Pot Pie 

In celebration of British Pie Week, Mr Drake has created this delicious Pheasant Pot Pie.


  • 4 pheasant breasts
  • 3 leeks
  • 3 carrots
  • 1 shallot
  • 1 red chilli
  • 2 cloves of garlic
  • 130g peas
  • 500ml chicken stock
  • 1 chicken stock cube
  • 100lm double cream
  • 1 tsp mixed herbs
  • 1 tsp onion salt
  • 1/2 tsp cayenne pepper
  • Salt and pepper
  • Puff pastry sheet


  • Finely chop the shallots garlic and chilli and gently sweat in a pan.
  • Coarsely chop the leeks and cube up the carrots then add them to a deep pot.
  • The shallots, garlic and chilli should now be softened and can be added to the pot with the leeks.
  • Cube up the pheasant breast and sear in the pan adding a little colour to the meat then add to the pot.
  • Add in the stock, mixed herbs, onion salt, cayenne pepper, and the stock cube.
  • Give it a stir, bring to a boil then turn down and simmer for 30 minutes stirring occasionally.
  • Now add the peas, cream and stir to combine taste and season according.
  • If you would like your sauce to be thicker mix a little cornflower with cold water and add a little at a time to the pot a little goes a long way.
  • Roll out your pastry and take your selected pie dish, turn it upside down and cut around it leaving a 1 1/2 cm overlap of pastry.
  • Now fill your pie dish leaving it 1 1/2 cm short of the top and lightly brush the top and outside of the dish with water. Place your pastry on top and seal down the overhang around the side of the pie dish.
  • Lightly score the top of the pastry and brush with beaten egg yoke then cook in a moderately hot oven till the pastry is nice and golden.
  • Serve immediately with crusty bread or rustic chips.