Robin Hood Pie

Preparation time: 30 minutes
Cooking time: 2 1/2 hours
Serves 6


900g/2lb diced game meat such as wild boar, venison and rabbit
2 tbsp dripping
2 onions, peeled and sliced
2 carrots, peeled and sliced
120g/4oz diced pancetta
120g/4oz chestnut mushrooms, cleaned and halved
1 clove garlic, peeled and crushed
1 tbsp redcurrant jelly
2 sprigs of thyme
30g/1oz plain flour
300ml/1/2 pint chicken stock
300ml/1/2 pint ale

Bubble and Squeak
900g/2lb mashed potato
1 sliced onion
1 small cabbage, sliced and blanched
25g/1oz butter


1. Heat a thick-bottomed pan, melt the dripping then brown the game meat
2. Now stir in the onion, carrot, pancetta and mushrooms
3. Add in the garlic, jelly and thyme, then mix in the flour and cook for a few minutes
4. Pour in the ale and stock and bring to the boil, then simmer for two hours or until the meat is tender
5. Whilst the meat is cooking, make the bubble and squeak by frying the onion and cabbage in butter then mix in the mashed potato and cook until browned.
6. Pour the pie mix into a pie dish and top with the bubble and squeak and cook in a hot oven for 20 minutes
7. Serve with a chunky piece of fresh bread

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