This is a shortcrust pie filled with game sausage mince — a blend of venison, wild boar, and pheasant — cooked down with onion, garlic, thyme, tomato paste, and Worcestershire sauce into a thick, savory filling. It takes some time, but the pie keeps well in the fridge for several days and reheats cleanly, which makes the effort genuinely worthwhile. If you want one cooking session to cover multiple meals, this is a good candidate.
About the ingredients
- Game sausage mince: This is a pre-seasoned blend, usually from a specialty butcher or game supplier. Fat content is lower than pork or beef mince, so the filling can dry out if overcooked — pull it off the heat as soon as the stock has reduced to a thick sauce.
- Worcestershire sauce: Adds depth without tasting like a distinct ingredient. Lee & Perrins is the standard; most supermarket own-brands work fine here.
- Tomato paste: Use the full amount. It binds the sauce and prevents a watery filling, which matters a lot for pastry integrity.
- Shortcrust pastry: You can use good-quality store-bought all-butter shortcrust. Skip the garnish — not worth the extra dish — and spend that time making sure the edges are properly crimped and sealed instead.
- Fresh thyme: Dried thyme works as a substitute at roughly one-third the quantity. Strip the leaves; the woody stems stay tough even after baking.
Before you start
The single most important step is cooling the filling completely before it goes into the pastry case — and that means cold, not just warm. A filling that is still steaming will start cooking the raw pastry from underneath, turning the base soft and starchy before the oven even gets involved. Spread the cooked mince out in a wide bowl or baking tray and refrigerate it for at least 30 minutes, or up to overnight. That overnight option is actually the better one: you can cook the filling on day one, refrigerate it, then assemble and bake the next day with no rush. The second technique that matters is reducing the stock properly. The filling should look almost dry in the pan — thick enough to hold its shape on a spoon — before you take it off the heat. Any excess liquid will pool under the pastry lid during baking and soften the crust from the inside.
What can go wrong
- Soggy bottom crust: Caused by a filling that was too wet or too warm at assembly. Make sure the stock is fully reduced and the filling is fridge-cold before lining the dish.
- Pastry shrinking away from the edges: This happens when the pastry is stretched rather than laid into the dish. Press it gently into the corners without pulling, and let it rest in the fridge for 15 minutes after lining before adding the filling.
- Filling drying out inside the pie: Game mince is lean. If the pie bakes too long or at too high a temperature, the filling turns crumbly. Stick to the recipe temperature and check the crust color — once it is deep golden, the pie is done regardless of time.
- Top crust cracking or collapsing: Steam vents that are too small or forgotten entirely cause pressure to build under the lid. Cut at least two vents and make them wide enough to stay open during baking — a small knife slit tends to seal back up.
- Uneven browning: Dark spots on the crust usually mean the oven has hot zones. Rotate the pie halfway through baking and make sure the dish is on the middle rack, not the top.
Game Mince Sausage Pie
Equipment
Ingredients
For the Filling:
- 1.5 pounds mixed game sausage mince - look for pheasant, venison, or wild boar blends from quality butchers
1 medium yellow onion - finely chopped
2 cloves garlic - minced
1 tablespoon thyme - fresh thyme leaves
2 tablespoons tomato paste
1 cup beef stock (beef broth or beef bouillon) - preferably low sodium
1 tablespoon Worcestershire sauce
0.5 teaspoon ground black pepper - freshly ground
0.5 teaspoon Kosher salt - adjust to taste
For the Pastry:
2.5 cups all purpose flour (plain flour Australia and UK)- 1 teaspoon Kosher salt
1 cup unsalted butter - cold and cut into cubes
6 tablespoons water - ice water ; plus more if needed
For Brushing:
1 large egg - for egg wash
1 tablespoon milk
Instructions
- In a large skillet over medium heat, sauté the chopped onions in a drizzle of oil until translucent and just beginning to caramelize, about 5–7 minutes. Add the garlic and cook for an additional 1 minute until fragrant.
- Add the game sausage mince, breaking it up with a wooden spoon, and cook until browned and cooked through—about 8–10 minutes. Stir in thyme, tomato paste, salt, and pepper, cooking for another 2 minutes.
- Pour in the beef stock and Worcestershire sauce. Simmer uncovered for 10–15 minutes, until the mixture thickens slightly and becomes glossy. Set aside to cool completely.
Prepare the Pastry:
- In a large mixing bowl, combine the flour and salt. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs. Stir in ice water gradually and form into a dough. Wrap and chill for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out 2/3 of the chilled pastry on a floured surface and use it to line a 9-inch pie dish. Fill with the cooled meat mixture.
- Roll out the remaining pastry for the top crust. Lay it over the filling, trim and crimp the edges. Cut slits for steam.
- Whisk the egg and milk together and brush over the crust. Bake for 50–60 minutes, or until crust is golden and filling is bubbling.
Notes
- For a flakier crust, keep ingredients and your hands cold during pastry preparation.
- You may substitute store-bought shortcrust pastry for convenience, though homemade offers superior texture and flavor.
- The game mince can be replaced with beef-pork sausage mix if unavailable.
Nutrition
Common questions
Can I freeze this pie after baking?
Yes — baked and fully cooled, this pie freezes well for up to two months. Wrap it tightly in foil, then a freezer bag; reheat from frozen at 350°F (175°C) for about 35–40 minutes until the filling is hot through to the center.
Where do I find game sausage mince?
Specialty butchers and some farmers’ markets carry it, especially in autumn and winter. Online game meat suppliers ship it vacuum-packed and frozen, which works just as well as fresh for this recipe.
Can I substitute regular pork or beef mince if I can’t find game?
You can, but the flavor will be noticeably milder and the fat content higher. A 50/50 mix of lean beef mince and pork mince gets you closer to the texture of game sausage mince than either alone.
What internal temperature should the filling reach?
The filling is fully cooked on the stovetop before it goes into the pie, so the baking stage is about the pastry, not food safety. That said, when reheating leftovers, bring the filling back to at least 165°F (74°C) throughout — game sausage mince typically contains poultry, which requires the higher temperature.
How long does leftover pie keep in the fridge?
Three to four days, covered, in the refrigerator. The pastry softens slightly by day two, but the flavor of the filling actually improves. Reheat individual slices in a 350°F (175°C) oven for 15 minutes rather than the microwave to keep the crust from going rubbery.
Can I make the filling ahead and assemble the pie later?
Yes, and it is the recommended approach. The cooked filling keeps in the fridge for up to three days before assembly. This also means the filling will be properly cold when you build the pie, which is exactly what you want for a crisp base.
Try these next
- Wild Venison Mushroom Pies
- Cumberland Sausage Mince Pie
- Elegant Austrian Rabbit Palatschinken
- Savory British Beef Pies
