Grouse Pie

If you have a good game butcher he will sell you old grouse quite cheaply as everyone wants the young birds for roasting. This is a flavoursome robust country pie and the gravy is enriched by the addition of steak. This was a custom which grew in the Georgian age with the greater availability of beef, thanks to the Agricultural Revolution.


  • a brace of grouse
  • 450g/1 lb beef, rump or topside
  • 55g/2oz diced bacon
  • 2 eggs, hardboiled
  • salt and freshly ground pepper
  • pinch of mace
  • pinch of nutmeg
  • 600ml/1 pint game stock
  • 1 tbsp sherry
  • 550g/ lb puff pastry
  • beaten egg, to glaze


Divide each grouse into four leg and four breast pieces, cut the steak into 2.5cm/1in cubes. Arrange in a 1.75ml/3 pint pie dish and top with the bacon and the hardboiled eggs. Pour on enough stock to cover. Put a lid on the dish, or cover with foil and cook in a preheated oven at 160°C/325°F/Gas 3 for 1½ hours. Remove from oven and turn heat up to 220°C/425°F/Gas 7. Allow dish to cool slightly, add sherry, cover with a lid of the puff pastry and bake for a further 30 minutes. Serve with creamed potatoes and green vegetables.