Pheasant pot pie

    2 hours

    A creamy and warming pot pie made with pheasant. You can use pheasant breasts as stated, or any part of pheasant, really. Enjoy on a cold winter's day!

    16 people made this

    Serves: 6 

    • 2 pheasant breasts
    • 120ml white wine
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried parsley
    • black pepper to taste
    • 2 tablespoons oil
    • 2 carrots, chopped
    • 3 sticks celery, chopped
    • 150g frozen garden peas
    • 110g butter
    • 4 tablespoons finely chopped onion
    • 2 cloves garlic
    • 1/4 teaspoon dried thyme
    • dash of salt
    • 60g plain flour
    • 725ml chicken or vegetable stock
    • 900g mashed potatoes
    • 1 sheet shop-bought puff pastry

    Prep:40min  ›  Cook:1hr20min  ›  Ready in:2hr 

    1. Roast pheasant breasts with wine, thyme, parsley and pepper in a preheated 180 C / Gas 4 for 50 minutes. Let cool, then remove meat from bones and cut into small pieces.
    2. In a medium pan, saute the carrots and celery in 2 tablespoons oil. Once tender add pheasant and peas and cook for 5-10 minutes.
    3. Meanwhile, in a separate pan, melt the butter. Add onions, garlic, thyme and salt. Cook on low to medium heat until onions are tender. Add flour and mix (may need to remove from heat). When the flour has cooked slightly, slowly whisk in the stock while stirring constantly. Turn heat to high, continuing to stir until mixture thickens. Remove sauce from heat and set aside.
    4. To assemble pies, spread bottom of pie dish with mashed potatoes. Layer with pheasant mixture, then pour sauce over top. Place pastry over top of the dish and pinch the sides.
    5. Poke holes in pastry and bake in a preheated 200 C / Gas 6 oven for 25-30 minutes or until pastry browns and filling bubbles at the sides.

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    Reviews in English (2)


    This turned out great. Never had mashed potato in the bottom of a pie before but it actually worked really well.  -  01 May 2018


    This was delicious. I made 4 individual pies and as i thought the dishes wouldn't be big enough i left out the mash potato. We already had the pheasent breasts cut off of the bird which i roasted in the wine and herbs for about 20mins i then cut them into pieces and added them to the carrot, pea and celery mix. Pheasent season is on its way and i would highly recommend this recipe.  -  25 Oct 2015