A savoury bake it is. After the last burst of hot sweet rectangular sugaryness, I think a game meat pie sounds like just the ticket. I went to my local fresh collective and in the game meat department, only found venison, so bought that. To substitute the required 800g of mixed game meat I bought rump steak, woops, meant to buy chuck steak but never mind. High end cuts for a slow cooked pie, it’s only my bank account that will suffer!
I cut up the meat into chunks 
and loaded it with sliced onions, peppercorns, bay leaves, and 15 year old port!!! (ahhhhhh,) from Porto! 
It needed 600ml so I managed to supplement it with a cheap one I found in the cupboard as well, didn’t want to waste the good stuff! I left the meat marinating in the fridge overnight. The next day,
I fried off the mushrooms in butter, added the meat, (sans marinade) and cooked that off. 
Then poured in the marinade and voila, left it for an hour and a half on a slow simmer. There was no liquid added but the port, this will be a rich pie!!
I meanwhile lined the tin with buttered one day old ciabatta. The meat when it was ready, was soft and succulent, and after mixing it with a bunch of freshly chopped parsley, I squashed it into the pie case and put a layer of buttered bread on top. 
I had to buy the parsley as I haven’t got around to planting mine in the garden yet. Nothing like a constant supply of parsley, spinach and rocket from the garden. I did plant rocket and spinach recently and am trying my hand at beetroot and cauliflower as well. Good to give something new a go on the growing front. I might have a degree in Botany, but that’s not to say I have green fingers. :/
Then I made the gravy by adding a tablespoon of cranberry jelly ( couldn’t find redcurrant jelly!) to the remaining juices in the pan. I put the “Charlotte” in the oven and baked for 35 minutes. 
The top was crispy and yum, the best fried bread ever, and when I turned it out onto a serving dish, the resulting pie was even and crispy all over. 
The delight of biting into crispy buttery fried bread with rich slow cooked port infused meat was divine. I would recommend doing a pastry case of buttered bread instead of pastry for future pies and of course the base or crust didn’t go soggy because it was quite a dry mix, the sauce being added afterwards as a gravy. Successful healthy dinner, done.
