500g mixed game
onion, diced
couple sprigs thyme
couple bay leaves
500ml beef stock
150ml ruby port
freshly ground salt and pepper
2 tsp cornflour, mixed with a little cold water
300g pastry
1 egg, beaten
- Preheat oven to gas mark 4.
- Fry onion and brown the lamb.
- Add onion, lamb, stock, port, thyme and seasoning. Stir and pop into the oven for 3 hours.
- Remove from the oven and pop onto the stove on a low heat.
- Remove the bay leaves and thyme stems.
- Add the cornflour, simmer and stir until the sauce has thickened.
This is a meal that can be prepared earlier in the day or the day before. Leave the mixture in the fridge and pop on the pie lid on when you are ready for dinner.
- Preheat oven to gas mark 6.
- Cover the pie dish with a pastry lid, press down firmly and trim off any excess.
- If desired, use the trimmings to decorate the pie lid.
- Make a few little slits in the pastry to let steam escape.
- Brush beaten egg over the pastry.
- Pop into the oven for around 30 minutes, until the pastry is golden.
Port Gravy
150ml ruby port
400ml beef gravy
- Heat the port in a saucepan until reduced by three quarters.
- Add the beef gravy and warm through.
