Gamekeeper’s pie

This recipe for gamekeeper's pie is a great, easy way to enjoy game this winter.


  • 750g ready prepared game, cut into large cubes (ask your butcher or look for packs in supermarkets)
  • 2 tbsp plain flour
  • 1 finely sliced onion
  • 1 carrot, peeled and sliced
  • 500ml red wine
  • 250ml strong beef stock
  • 1 tbsp redcurrant jelly
  • 1 bay leaf
  • 1 large celeriac
  • 1 large potato, peeled and cubed
  • 1 clove garlic, peeled
  • salted butter


    1. Heat the oven to 160C/fan 140C/gas 3. Toss the game pieces with the flour and plenty of seasoning and tip them into a casserole with onion and carrot, then add the red wine, stock and redcurrant jelly along with the bay leaf and stir well. Bring to a simmer on the stovetop. Cover and cook in the oven for 1 hour, then take off the lid and cook for another hour, or until tender and the liquid has reduced to make a thick gravy.
    2. Meanwhile, peel and cube the celeriac and cook it in simmering water with the potato and garlic until it is tender. This will take about 40 minutes. Drain well and mash thoroughly, adding plenty of seasoning and a very large knob of butter.
    3. Turn the oven up to 200C/fan 180C/gas 6. Spoon the mash over the game mixture, dot with more butter and cook for 10 minutes, or until the top starts to brown.