Mini Wood Pigeon Pie #3: Pea and Pigeon Pot Pie with Garlic Mushrooms and Mash

 

Pea and pigeon pot pie with garlic mushrooms and mash

Pigeon and peas is a classic combination and this dish sees them combined in a pie in my latest mini pigeon pie offering. Served with garlic mushrooms and mash, this proved a delicious combination.

Cook Time

Prep time: 30 min

Cook time: 40 min

Ready in: 1 hour 10 min

Yields: 1 serving

Ingredients

• 2 tablespoons frozen garden peas
• 1 skinless pigeon breast, finely chopped
• Salt and pepper
• 2 teaspoons pigeon stock (see Hunter's Pie post for recipe)
• 2 ounces (50g) puff pastry
• Flour for rolling pastry
• Beaten egg for glazing pastry
• 1 large baking potato, peeled and chopped to 1.5 inch (4cm) chunks
• 2 tablespoons olive oil
• 1 large garlic clove, peeled and finely chopped
• 2 large chestnut mushrooms, wiped and roughly chopped
• Little bit of butter for potatoes
• 2 teaspoons freshly chopped Italian (flat leaf) parsley

Method

Put the frozen peas into a bowl and leave them for 15 minutes to partly thaw.

Put your oven on to preheat to 200C/Gas Mark 6/400F.

Combining peas and pigeon meat

Crush the peas with your fingers, just to break them up a bit. Add the pigeon meat to the bowl and season with salt and pepper. Mix well with your hand.

  Pigeon and peas added to cooking dish

Add the pigeon and pea combination to a small rectangular cooking dish about 5" x 4" x 1.5" (12cm x 10cm x 4cm).

Pastry is fitted on top of pea and pigeon pie filling

Roll the pastry out on a clean, dried, floured surface to approximately the size of the pie dish. Lay it on top of the filling and gently tuck it in around the edges. Glaze with beaten egg and be sure to cut a steam vent in the centre. Put the pie on to a baking tray and into the preheated oven for 30 minutes.

When the pie has been in the oven for about 5 minutes, add the potato chunks to a pot of cold, salted water. Put the pot on to a high heat until the water starts to boil then reduce to achieve a simmer for 20 minutes or until the potatoes are just softened.

Pea and pigeon pot pie removed from oven

Take the pie from the oven and sit it on what will be your serving plate. Drain the potatoes through a colander at your sink, return them to the empty pot and allow them to steam off and dry out a bit for a few minutes, while you prepare the mushrooms.

Sauteing garlic mushrooms

Pour the olive oil into a small saucepan, add the garlic pieces and saute over a low to medium heat for about 30 seconds. Add the mushrooms, turn up the heat slightly and stir with a wooden spoon for about 2 minutes as the mushrooms slightly soften.

Potatoes should always be mashed by hand for best effect

Add a little bit of butter to the potatoes and mash with a hand masher until smooth.

Parsley is added to the mashed potatoes

Add the chopped parsley and carefully still through with a large spoon.

Pea and pigeon pie with garlic mushrooms and mash

Spoon the garlic mushrooms and mash side by side on to the plate with the pie and serve.