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Rabbit and gammon pie in a cream sauce with a puree potato top

This is a lovely pie tasty and rich.

Rabbit and gammon pie

By Annette Woolcock Published: November 27, 2014

  • Yield: 4 Servings
  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

Rabbit and gammon pie in a cream sauce with a puree potato top



  1. Take 20 grams of butter and melt in a saucepan. Once the butter is hot add half the rabbit and allow to seal the meat, remove and do the same with the other half of butter and rabbit
  2. In the same pan take another 20 grams sweat off the onions for two minutes.
  3. Add the gammon and cook. Add the rabbit stir and cook for another two minutes, then add the flour, mixing well.
  4. Next add half the boiling stock stirring all the time so the flour dissolves and thickens the sauce. Then add the rest of the stock
  5. Add the gammon to the rabbit, bring the mix to the boil. Turn down and allow to 'tick over' until rabbit is cooked. Then remove from the stove add a little cream, mix in and allow to cool.
  6. Peel the potatoes and place in cold salted water and boil. When soft drain and place back on stove to dry, then mash, add the rest of the butter and fold in.
  7. Place the rabbit mix in the mini pie dishes. Allow to cool and pipe the potato on the top. Brush with a bit of butter and cook in oven at 180c until mash is golden and pie meat is hot.
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