Hearty Venison Meat Pie

Name: Hearty Venison Meat Pie
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: British
Ingredients: 2 tbsp All-Purpose Flour; 14 oz Beef Broth; 0.5 tsp Black Pepper; 3 stalk Celery; 1 cup Corn; 3 tbsp Cornstarch; 3 whole Diced Carrots; 3 whole Diced Potatoes; 0.5 whole Diced Yellow Onion; 1 whole Eggs; 3 cloves Garlic; 1 tsp Garlic Powder; 2 tsp Milk; 2 tbsp Olive Oil; 1 tsp Onion Powder; 14.1 oz Pie Crust; 0.75 cup Red Wine; 1.5 cups Sliced Mushrooms; 1 lb Venison; 0.33 cup Water; 2 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 British Comfort-Food

Hearty Venison Meat Pie layers tender cubes of game meat with potatoes, carrots, peas, and mushrooms in a deep, red wine–beef gravy. The filling is rich and savory with a hint of Worcestershire and herbs, all tucked beneath a golden double crust. It’s perfect for a cozy family dinner or a comforting weekend bake when you want something warming and substantial.

Prep40 mins
Cook1 hr 15 mins
Serves8
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate.
2

Season the venison in a bowl with garlic powder, onion powder, salt, and pepper. Add flour and toss to coat.
3

Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic; cook, stirring, until soft and translucent, 5 to 7 minutes.
4

Increase the heat to high and add the venison. Stir the venison to brown it quickly, 1 to 2 minutes; do not overcook — it should still be rare inside when removed from the pan.
5

Transfer the venison to a large bowl.
6

Pour the red wine and Worcestershire sauce into the pan and bring to a boil, scraping the browned bits from the bottom with a wooden spoon. Cook until the liquid has reduced and the pan is almost dry, 10 to 15 minutes.
7

Reduce the heat to low and stir in the beef broth.
8

Dissolve the cornstarch in water in a small bowl; pour it into the pan while whisking constantly.
9

Bring to a simmer and cook until thickened, about 5 minutes.
10

Meanwhile, bring a large pot of lightly salted water to a boil. Add the potatoes, carrots, and celery and cook, uncovered, for 2 minutes.
11

Drain in a colander, then immediately immerse the vegetables in a bowl of ice water for several minutes to stop the cooking. Drain.
12

Add the drained vegetables to the venison along with the corn and peas; mix until well combined.
13

Whisk the egg and milk together in a small bowl to make an egg wash and set aside.
14

Line the prepared pie dish with one pastry, trimming the edges if needed. Add the venison mixture to the pie crust and pour the gravy over the top.
15

Spread the mushrooms over the surface and cover with the remaining pastry. Brush with the egg wash and cut vents in the top.
16

Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 45 minutes to 1 hour.
17

If the edges of the crust are browning too quickly, cover them with aluminum foil until the center crust catches up.
18

Let cool for 5 minutes before serving.