There are certain times when a savory meat pie hits the spot like nothing else. I have no doubt that Sherlock Holmes would eat a delicious meat pie. Make it with wild game (venison, elk, nilgai, wild pork) and it can’t be beat. The ease with which this dish is prepared makes it perfect for leftover turkey, chicken, goose, or pheasant as well. It has become my go-to recipe when I’m looking for something rich, delicious, and healthy that can be made with any leftover meat (or cooked-all-day game), veggies and a yummy crust.
1 1/2 lbs. Cooked-all-day wild game (venison, elk, nilgai, wild pork or leftover turkey, goose, pheasant, or chicken) cubed
4 tbsp. butter
Splash of olive oil
8 oz. crimini mushrooms (or more…. or none) sliced
Tommy’s salt & pepper mix
2 carrots, sliced
2 stalks celery, finely chopped
2 small red potatoes, cubed
1/2 cup canned or frozen peas
32 oz. box of beef, chicken. or veggie stock or homemade stock
6 oz. Guinness beer (Drink the rest!)
3 tbsp. cornstarch
Kosher salt, fresh-ground pepper
1-2 tbs. worcestershire sauce
2 cups any awesome cheddar, grated
one prepared pie crust (or one homemade crust)
In heavy cast iron skillet, saute mushrooms in butter & olive oil. Season with Tommy’s salt & pepper mix.
In another sauce pan, bring stock to a boil. Add carrots, celery, and fresh, peeled pearl onions (or frozen). Cook until tender. Add potatoes. Cook for another ten minutes. Using slotted spoon, transfer veggies to skillet with mushrooms.
Toss in peas and shredded or cubed meat. Return stock to heat, reserving 1/2 cup. Add the 1/2 cup and cornstarch to a jar, seal and SHAKE, SHAKE, SHAKE.
Add Guinness and stock-cornstarch mixture to remaining beef stock. Boil on medium heat until thickened. Pour all into cast iron skillet and heat through. Season with kosher salt and fresh-ground pepper.
Stir in grated, awesome cheese.
For days when I don’t feel like making crust from scratch, I lay a ready-made crust over the top of the ingredients. Cut slits to let steam escape, roll the edges for a popular rustic appeal, and paint top with an egg wash.
Bake for 35 minutes at 350 degrees until crust is golden. Easy Peasy! Once again, you have maintained your title of “Hunting Queen/King of the Universe”.
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I love savory pies. I’ve had luck making pot pies with leftover thickened soup as well. Duck and wild rice was my favorite. Definitely cold weather/depths of Winter food!
Yum! Wild rice sounds fabulous.
Oh “Heck Yes!!” on the wild rice!!
I’m going on record to state that I believe this is the only nilgai pot pie recipe in existence. And thus the best one ever!
I will let you know how this works with squirrels!
Four and twenty squirrels baked in a pie…. Isn’t that how it goes? 😉
question…I plan on making this with wild goose. Would you cook the goose “all day” or just sear it prior to putting it in the pie? If you cook it all day, would you follow the same directions for your “cooked all day meat?”
Hey there, Nadia! I always use leftovers for this dish, be it goose, pheasant, chicken, venison, or whatever. Preparing a nice sauce will give you the moisture you need. When I’ve ended up with meat that was slightly dry, I cut it into smaller pieces so that it gets the full benefit of the flavorful gravy.
Let me know how it turns out.