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
 Soak rabbit in cold salted water for 1 hour and a half.
 Wipe dry the joint, cut the meat from the bones and mince very small.
 Slice ham or skin sausages, add the minced rabbit.
 On a floured board, make the meat into round balls.
 Cut steak into small pieces.
 Arrange rabbit meatballs and steak into a dough lined pie dish.
 Sprinkle over the parsley, grated nutmeg, pepper and salt to taste.
 Add stock.
 Moisten the sides of the dish and cover with pastry.
 Beat the egg and brush over the pastry.
 Bake slowly for one and a half hours after the pastry has risen.