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Hunters Pie

Cottington Pie- I made this dish for years based on a recipe my Uncle suggested as a food for SCA Tournaments and the like. I always referred to it as ‘Hunter’s Pie’ because I took it on hunting trips, camping and other such occasions. It can be eaten hot or cold, and this simple recipe can easily be modified into a variety of different dishes. I served it to my first wife and she claimed that it’s proper name is ‘Cottington Pie’ of A.A.Milne fame, and so I call it that now.

Ingredients:
6 eggs
Ham
Fresh Thyme
9 inch Top and bottom pie crusts*
Pinch of salt
Pinch of powdered onion

*I’m not much for baking- sad to admit I buy these pre-made. The Pillsbury brand crust always come out better than the ones that I make!

Break the eggs into a mixing bowl, add salt and onion powder to taste and scramble lightly. DO NOT whip or beat the eggs; this will introduce air and the eggs will expand right out of the pie while cooking. You’ve never lived until you’ve tried to get well-cooked egg out of the bottom of your oven…

Finely chop the fresh thyme- quantity to taste; err on the side of caution at first! Add to eggs.

Cut the Ham into 1/2 inch-square cubes to produce roughly 2 cups. Toss into egg mixture.

Place bottom crust into lightly greased 9 inch pie tin. Pour in egg and ham mixture and spread the ham chunks out more or less evenly.

Place the top crust on waxed paper on a cutting board and slice into strips with a table-knife. Lay gently on top of the pie in a criss-cross pattern.

Bake at 375 degrees on the middle oven rack for 35-40 minutes or until top-crust is golden brown. Cool on a rack for at least 1/2 hour before serving or allow to cool and serve cold. Garnish with chunks of sharp white cheddar.

The finished pie when cooled has a firm texture and slices will hold their shape well, making this a good food for hunting, camping, picnicking or brown-bagging. Simple to make, filling and tasty. For variety or added flavor you can add caramelized onions, roasted peppers, mushrooms or what have you to the mix prior to baking, but I feel that it’s best kept simple.