Mary Berry’s Highland game pie

Instructions

Preheat the oven to 160°C.

Heat the oil in a large, deep casserole dish or sauté pan. Season the game meat with salt and freshly ground black pepper. Fry in the hot oil until brown all over, stirring over a high heat. Remove with a slotted spoon and set aside.

Add the onions to the pan and fry for a few minutes. Sprinkle in the flour and cook for 30 seconds. Gradually add the red wine and stock, then bring to the boil while stirring until smooth. Add the Worcestershire sauce and gravy browning, if using, and check the seasoning. Boil for few minutes, then add the meat and stir. Cover and transfer to the oven for about 2 hours or until the meat is tender.

Stir in the walnuts and tip the mixture into a 1.7 litre ovenproof pie dish with a wide base, about 23 x 33cm. Leave to cool before adding the pastry. Increase the oven to 200°C.

To make the pastry, measure the flour, suet, and salt into a bowl, and mix with your hand. Gradually add the water and mix with a fork or knife to combine. Bring together on a board and knead for 1 minute into a ball (there is no need to knead it like other pastries).

Roll out the pastry to the size of the dish. Brush the rim of the dish with beaten egg. Lay the pastry on top, press the edge of the pastry against the side of the dish firmly, and brush with beaten egg. Using a sharp knife, make a hole in the centre of the pastry.

Bake in preheated oven for about 35 minutes or until golden brown and bubbling. Serve piping hot with vegetables.