Poacher’s Pie

Poacher's Pie

This recipe goes back a long time but was still popular amomg middel class Brits in the thirties as their dinner habits still was rather conservative back then.

By the 1950’s, poacher’s pie had become a working class dish and used cheaper ingredients, such as just sausage meat, and was cooked with only a top made of mashed potatoes.

1 tender rabbit
½ lb (8 oz or 225 g) beef steak
1 teaspoonful chopped parsley
½ lb (225 g) cooked ham or similar
amount in pork sausages
salt and pepper
1/2 pint (300 ml) stock
1 egg for brushing over pastry


[1] Soak rabbit in cold salted water for 1 hour and a half.

[2] Wipe dry the joint, cut the meat from the bones and mince very small.

[3] Slice ham or skin sausages, add the minced rabbit.

[4] On a floured board, make the meat into round balls.

[5] Cut steak into small pieces.

[6] Arrange rabbit meatballs and steak into a dough lined pie dish.

[7] Sprinkle over the parsley, grated nutmeg, pepper and salt to taste.

[8] Add stock.

[9] Moisten the sides of the dish and cover with pastry.

[10] Beat the egg and brush over the pastry.

[11] Bake slowly for one and a half hours after the pastry has risen.