30 December 2012,22:34 by

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The pigeon and beefsteak pie is mixed with mushroom, pigeon meat, steak, hard boiled, thyme and rump steak. Every piece of meat absorbs its flavors that touch every people’s heart. With its added components, you will never forget this tasty dish.
Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the dripping in a large saucepan and brown the meat, cook it all over for about 4 minutes.
  • Add the mushrooms, bay leaf, thyme, parsley and shallots and then cook for further 3 minutes.
  • Season it with salt and pepper.
  • Sprinkle the meat with the flour and cook for 3 more minutes.
  • Add the beef stock and red wine and simmer gently for 1 hour.
  • Carefully discard the bay leaf and thyme.
  • With a slotted spoon, remove the meat and mushrooms from the saucepan and place in a deep pie dish with the hard-boiled eggs.
  • Boil the stock left in the saucepan until reduced to half.
  • Meanwhile, preheat the oven to Gas Mark 4/180°C/350°F and roll out the puff pastry to make a lid to fit the pie dish.
  • Pour the beef stock onto the meat, top with the pastry, generously wash the top of the pastry with the egg (beaten with a little milk) and bake in the centre of the oven for 40 minutes.


  • 25 grams beef dripping
  • 400 grams pigeon meat, cut into chunks
  • 450 grams rump steak, cut into chunks
  • 250 grams button mushrooms, wiped
  • 1 bay leaf
  • A sprig of thyme
  • 1 teaspoon chopped fresh parsley
  • 10 shallots, peeled and sliced
  • Salt and freshly ground black pepper (to taste)
  • 1 tablespoon plain flour
  • 200 ml Basic Beef Stock
  • 150 ml red wine
  • 3 hard-boiled eggs, halved
  • 275 grams Puff Pastry
  • 1 egg

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