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History Cookbook: Poacher's Pie

This recipe is in categories Interwar Years, Main courses
About this recipe
Healthiness : (76 votes)
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Number of servings: 5-6
Serving suggestions: With seasonal vegetables

This recipe goes back a long time but was still eaten in Victorian and Edwardian times (See Game Pie). By the 1950's, poacher's pie was a lower class dish and used cheaper ingredients, such as sausage meat, and is cooked with only a top pie crust.
  • 1 tender rabbit
  • ½ lb (8 oz or 225g) beef steak
  • 1 teaspoonful chopped parsley
  • ½ lb (225g) cooked ham or similar amount in pork sausages
  • salt and pepper
  • nutmeg
  • 1/2 pint (300ml) stock
  • pastry
  • 1 egg for brushing over pastry
  • Weighing scales
  • Measuring jug
  • Large container
  • Pie dish
  • Sharp knife
  • Kitchen towel
  • Food brush
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  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 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
Poacher's Pie - print view  Poacher's Pie - print view

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Name: Ella 11th August 2010
I love pies and quiches since they are great when our friends come home for dinner.
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