Zandy’s Venison/Beef Pie Recipe

As a child - ‘reared’ on a farm - I have fond memories of my mom’s friend Liana whose home-cooked venison pie left a lasting impression. Today, this recipe still evokes happy times with our extended family sitting around the fireplace, on chilly winter days. The dish is special to me because it was a catalyst for bringing people together.
— Zandy Armstrong

Zandy’s Venison/Beef Pie

Makes / Yields approx 4 to 6 portions



  • 15ml Sunfoil Platinum Oil

  • 15ml Butter, salted

  • 1 x Onion (finely chopped)

  • 1 x Garlic Clove (minced)

  • 500g Venison or Stewing Beef

  • 4 x Medium Carrots (approx 1cm)

  • 200g Green beans

  • 4 x Medium Potatoes (quartered)

  • 30ml Clove powder

  • Ground course Oryx salt & Black pepper to taste

  • 250ml Millac Cream

  • Approx 750ml Beef Stock (enough to cover filling in casserole dish while it is cooking)


  • 250ml Champagne Valley Cake Flour

  • 5ml Baking Powder

  • 1 x Egg

  • 250ml Double Cream Yogurt or Maas

  • 15ml Full Cream milk

  • 2 x Thyme sprig

  • 200ml Grated Pecorino Cheese, or any cheese


  1. Heat oil & Butter in a sauté pan (high heat)

  2. Add onions & garlic, cooking until golden & Tender

  3. Add cubed venison & sear on all sides (adding small portions at a time

  4. Add vegetables

  5. Add clove powder, salt & Pepper to taste

  6. Deglaze the pan with the cream

  7. Transfer to a casserole dish & cover with warm stock

  8. Bake with lid on in oven for 2 to 3 hours 160 degrees C expect some evaporation so add stock as necessary.

  9. 30 minutes before the filling is ready you can remove some of the potatoes. Mash them and return them back to the casserole dish to thicken the gravy.

  10. Begin preparing the pie crust.

  11. With a fork, mix together the flour, baking powder, egg, yogurt and milk

  12. Add thyme pecorino & season to taste

  13. Spoon the batter over the pie filling in the casserole dish smoothing it as you go & bake a further 15 to 20 minutes until golden without the lid