Name: Game Pie With Mustard Mash
Prep time: 1 h
Cook time: 1 h
Yield: 5
Ingredients: For the pie; 2 duck breasts; 2 pheasant breasts; 2 pigeon breasts; 100g/4oz plain flour; Salt and freshly ground black pepper; Olive oil, for frying; 4 white onions, peeled and sliced; 50g/2oz chestnut mushrooms, wiped clean and torn into pieces; 2 tomatoes, cut into wedges; 2 sticks of celery, chopped; 400ml/14fl oz game stock (or chicken/beef stock); 1 tbsp redcurrant jelly; 1 tin confit duck leg meat (containing 4 portions); 1 x 375g packet ready-rolled puff pastry, thawed if frozen; 1 egg yolk, beaten, to glaze; For the mustard mash; 1kg/2¼lb red-skinned potatoes; 150ml/¼pt milk; 85g/3½oz butter; 1 tbsp wholegrain or Pommery mustard; White pepper; For the ale gravy; 1 x 500ml bottle any good ale; 200ml/7fl oz hot chicken or beef stock; 4 tsp gravy granules; For the broccoli; 500g/1lb 2oz Tenderstem broccoli; Vegetable oil, to coat

VMG Recipes