Mary Berry’s Highland game pie

Name: Mary Berry's Highland Game Pie
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: Not specified
Cuisine: British
Ingredients: 2 tbsp olive oil; 1.4 kg cubed game meat (pheasant, guinea fowl, partridge, or venison); 3 large onions, chopped; 60g plain flour; 300ml red wine; 1.2 litres chicken or game stock; 2 tbsp Worcestershire sauce; 10 pickled walnuts, quartered; 200g self-raising flour; 100g shredded suet; 1/2 tsp salt; About 150ml water; 1 beaten egg

Mary Berry’s Highland Game Pie is a quintessentially British dish that brings the rich flavors of the Scottish Highlands to your table. This recipe, a testament to Mary Berry's culinary prowess, is perfect for those looking to impress at a dinner party or enjoy a hearty family meal. Below is a comprehensive guide on how to create this delicious dish, complete with cultural insights, ingredients, preparation steps, and more.

Cultural or Historical Context

Mary Berry’s Highland Game Pie is deeply rooted in British cuisine, embodying the tradition of using game meat. Game pies have been a staple in Britain for centuries, originally served as a symbol of wealth and status. This particular pie uses a variety of game meat, such as pheasant, guinea fowl, partridge, or venison, showcasing the rich diversity of Britain's countryside.

Ingredients for the Highland Game Pie

Olive oil: 2 tbsp
Game meat (pheasant, guinea fowl, partridge, or venison), cubed: 1.4 kg
Large onions, chopped: 3
Plain flour: 60g
Red wine: 300ml
Chicken or game stock: 1.2 litres
Worcestershire sauce: 2 tbsp
Pickled walnuts, quartered: 10

For the Suet Pastry:

Self-raising flour: 200g
Shredded suet: 100g
Salt: 1/2 tsp
Water: About 150ml
Egg, beaten: 1

Preparation Instructions

Preheat and Brown: Start by preheating your oven and browning the seasoned game meat in olive oil.
Cook Onions and Flour: After setting the meat aside, cook the onions and then add flour to the same pan.
Add Liquids: Gradually introduce red wine and stock, bringing the mixture to a boil.
Combine Ingredients: Add Worcestershire sauce and optional gravy browning, returning the meat to the pan before transferring everything into the oven.
Final Steps: After slow-cooking, stir in the pickled walnuts, transfer to a pie dish, and cover with the prepared suet pastry before baking until golden.

Storage and Reheating

This Highland Game Pie can be prepared ahead of time and stored for up to 2 days or frozen uncooked for up to a month. When ready to enjoy, ensure the pie is fully defrosted before cooking or reheating in the oven until hot throughout.

Nutritional Information

While specific nutritional information depends on the exact ingredients used, game meat is known for being leaner and higher in protein compared to conventional meats, making this pie a satisfying yet healthier option.

FAQ about the Highland Game Pie

Can I use different types of game meat? Yes, this recipe is versatile, allowing for any combination of game meat available to you.

How can I ensure my pastry is perfectly cooked? Roll the pastry to the size of your dish and brush with beaten egg before baking to achieve a golden and crisp crust.

Can this pie be made ahead of time? Absolutely, the filling can be prepared up to 2 days in advance, and the assembled pie can be refrigerated or frozen before baking.

Is it possible to substitute the pickled walnuts? While pickled walnuts add a unique flavor, you can omit them or substitute them with another ingredient of your choice for a different twist.

The original recipe for this delightful dish comes from Mary Berry, highlighting her contribution to making traditional British cuisine accessible and enjoyable for all.