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.
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.