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Grouse Pie by Richard Corrigan of Corrigan’s, Mayfair

Cook at Home

Looking a little ahead to warm summer days and Glorious Twelfth (the twelfth day of August and official start to the shooting season for red grouse) – we bring you this sensational pie recipe from celebrated Irish chef Richard Corrigan.

Corrigan’s Mayfair is renowned for serving some of London’s best British and Irish-sourced game, and here we provide you with the opportunity to give it a try at home!



Prep Time

60 mins

Cooking Time

2 hours


For the pie filling

  • 2 grouse
  • 200g button mushrooms, washed
  • 8 shallots, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 6 Savoy cabbage leaves, blanched and stalks removed
  • 150g foie gras
  • 100ml Madeira
  • half pint veal stock
  • salt and pepper
  • 100ml olive oil
  • 50g butter
  • 3 egg yolks
  • 25g mirepoix
  • 25g carrots
  • 25g celery
  • 25g shallots
  • 25g leek

For the pastry

  • 250g strong flour
  • 125g back fat, minced
  • 20ml iced water
  • 1 tsp cracked black pepper


To make the pie filling

  • Remove legs and breast from the bone with the livers and heart, roast the bones and leave to one side.
  • Seal the breast in butter, 1 minute on each side. Place on a cooling tray to rest.
  • Caramelise the mushrooms in a large heavy pan, then place on a chopping board and chop until fine.
  • Place the shallots and garlic in a pan and cook until soft.
  • Next, add the chopped mushrooms and half the Madeira and cook until dry. Leave to cool.
  • Chop the grouse bones and put in a pan with the mirepoix and a little oil and caramelise.
  • Add the Madeira and cover with the stock.
  • Cook for one hour then pass through a fine sieve into a clean pan.
  • Next add the grouse legs and braise slowly for 1 and a half hours or until the leg meat is soft.
  • Take the liver and heart from the grouse and chop. Add to the mushrooms.
  • Heat a pan and cut the foie gras in half, colour on both sides.
  • Season and remove from the pan – any fat left in the pan should be added to the mushrooms.

To make the pastry

  • Combine the ingredients together and clingfilm the mixture.
  • Leave in the fridge for one hour.

To make the pies

  • Using a large square of clingfilm, placed on a bench, put a cabbage leaf in the middle, then the mushroom mixture on top, then the grouse breast.
  • Next, place a seasoned piece of foie gras on top of the grouse breast.
  • Finally, add another grouse breast and a final layer of mushroom.
  • Pull all four corners of the clingfilm together and tie.
  • Leave in the fridge and repeat with the other grouse breasts.
  • You should now have two large cabbage balls ready to cover in pastry.
  • Remove the cling film from the cabbage.
  • Roll out the pastry, cover with egg yolk using a pastry brush, particularly the sides.
  • Place the cabbage ball in the centre, pull the pastry up and around to encase the cabbage.
  • Remove excess pastry and place on a baking tray.
  • Do the same with the rest of the grouse.
  • Reduce the braising liquid by half or add a knob of cold butter. Remove the thigh bone from the leg and warm the legs in the sauce.
  • Place the pies in a hot oven (230°c  / gas mark 4) for 12 minutes.
  • Remove and leave to rest on separate plates.

To serve

  • Plate a spoonful of pickled red cabbage and place a leg on top.
  • Cut the pies in half and place one on each plate.
  • Spoon over the sauce, serve and enjoy.

Corrigan’s Mayfair, 28 Upper Grosvenor Street, London, W1K 7EH

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