Lovely day for it! We’ve got two We Happy Few Time Capsules, and we’re looking to give them away to two lucky winners! Enter to win between now and 10am PT/1pm ET on August 9th, 2018!

The We Happy Few Time Capsule is a collection of groovy artifacts straight from Wellington Wells. The Time Capsule* includes:

  • Replica Bobby mask
  • “You Look Smashing” 3-tiered lamp
  • Uncle Jack alarm clock
  • We Happy Few soundtrack on vinyl
  • “How to Be Happy” A Brief Guide for Citizens handbook
  • Stickers (Set of 4)
  • Propaganda posters (Set of 3)

* The Time Capsule does not include a copy of the game

To enter to win, follow the below instructions:

  • Facebook: You must currently have or be willing to sign-up for a Facebook account. Follow the We Happy Few Facebook account, and simply comment on the We Happy Few Time Capsule giveaway post between now and the end date.
  • Twitter: You must currently have or be willing to sign-up for a Twitter account. Follow @WeHappyFewGame, and quote tweet the We Happy Few Time Capsule giveaway tweet with the hashtags #WeHappyFew and #Giveaway included.

You’re allowed one entry on each platform, totaling two entries. Extra entries from the same user will not be counted.

Winners will be randomly drawn from the entry pools on or about Thursday, August 9th. One winner will be chosen from Twitter, and one will be chosen from Facebook. Winners must be legal residents of the US and Canada. The full rules and regulations can be found here. Please read them thoroughly before entering the giveaway.


Are you happy yet? No? That’s not good. Let’s fix that! Containing the three most popular Joy flavors, chocolate, vanilla, and strawberry, these layered milkshakes will surely send you to your happy place!

INGREDIENTS (Makes 4 Milkshakes)

  • 3 cups chocolate ice cream
  • 3 cups vanilla ice cream
  • 3 cups strawberry ice cream
  • 3 cups whole milk
  • Optional: Whipped Cream, coconut for garnish


1. In a blender, blend 3 cups of chocolate ice cream with one cup of milk.

2. Pour the mixture into a tall glass, and fill the glass ⅓ of the way to the top.

TIP: Place the glass in the freezer for 10-15 minutes after adding each flavor. This will give the milkshake a clean, layered look.

3. Clean out the blender, and blend 3 cups of vanilla ice cream with one cup of milk.

4. Pour the mixture into the glass and fill it to ⅔ of the glass’ capacity.

5. Clean out the blender once more and blend 3 cups of strawberry ice cream with one cup of milk.

6. Fill the rest of the glass with the mixture. Top with whipped cream and coconut flakes (we just can’t wait for the release of Coconut Joy!), and enjoy!

TIP: For an extra shot of Joy, blend in a bit of Uncle Jack! 😉

Wellington Wells is home to many charming customs, and the Ceremony of the Holy Yam is one such example. Your guests will also irrationally worship this starchy vegetable when you mix it with cheese and serve it in its own skin!

INGREDIENTS (Makes Six Yams)

  • 3 medium sweet potatoes
  • 4 oz. fontina or similar cheese
  • 5½ tbsp. unsalted butter, room temperature.
  • ½ C. minced shallots
  • 1 tsp. cayenne pepper
  • 1 large egg
  • Pinch of salt
  • Pinch of black pepper

Note: We used sweet potatoes instead of actual yams, but it’s up to you which type of oblong root vegetable you prefer.


1.. Preheat the oven to 400°F, and line a baking sheet with aluminum foil.

2. Place the potatoes on the baking sheet and delicately stab each one a couple times with a fork or knife to allow steam to escape.

3. Bake the potatoes at 400°F for roughly an hour, or until tender. Take them out of the oven and set them aside to cool.

4. While the potatoes are baking, bring a small pan to medium heat and melt 1 ½ tablespoons of butter. Saute the shallots in the butter for roughly five minutes, or until the shallots are translucent. Remove the pan from the heat and set it aside.  

5. Once the potatoes have cooled enough to be handled, cut each of them in half lengthwise. Scoop out the sweet potato filling and place it in a separate bowl.

TIP: Make sure not to completely scrape the potato skins of filling. Leave a bit of a coating to maintain the structure of the skins.

6. Combine the sweet potato filling with the shallots, the rest of the softened butter, cayenne, egg, cheese, salt, and pepper, and give it a proper mash until all ingredients are mixed.

7. Salt and pepper the potato skins before evenly distributing the potato mash in each skin.

8. Bake the potatoes for 20-30 minutes at 400°F, until the tops are lightly browned.

TIP: Top your finished baked Holy Yams with the topping of your choice, including more cheese, bacon bits, pecans, chives, or scallions!

9. Reverently serve your Holy Yams, and enjoy!  


No meal is complete without a meat dish of questionable origin. Victory Meat is a Wellington Wells delicacy, and these Victory Meat Pies will be sure to satisfy your hunger. Just don’t think about it too hard!


  • 2.2 lbs. minced victory meat (beef), whatever leanness you want
  • 1 can Guinness, or get pint from local pub
  • 7 oz. cheddar, slightly aged (so that it’s tasty but not overwhelming)
  • 1 medium-sized onion, diced
  • 2 cloves garlic, diced
  • 1 cup beef stock
  • 1 tsp. flour (or 1 tbsp. depending on your desired gravy thickness)
  • 1 package of puff pastry, thawed
  • 1 homemade or premade pie base
  • Salt and pepper

Note: This is a savoury pastry base, NOT a sweet base.


1. Add enough oil to cover the bottom of your favourite pan. Turn to medium heat, and add diced onions. Add diced garlic 2 minutes later. Cook slowly, turning frequently to avoid burning, until onions are translucent.

2. Add the beef (or whatever meat you can reliably obtain with no questions asked) to the pan, and cook until brown, stirring frequently to ensure even browning.

TIP: Break up the mince with a wooden spoon during this time, to both increase the surface area for cooking and have smaller “chunks” (if you want big chunks of meat, swap mince for steak cut into small pieces).

3. Once browned, add the can of Guinness and simmer with a closed lid for 20 minutes. After the 20 minutes is up, take the lid off to reduce the excess moisture.

4. Once the Guinness is reduced, add the stock, salt and pepper (to taste) and reduce about half way. Mix in small amounts of flour until desired gravy consistency is met (you don’t want a thin gravy – the point of this sauce is to create a cuddly blanket of deliciousness for your mince). Once done with this step, set aside to cool for 10 minutes.

TIP: Don’t go too thick – you’re not baking a cake. The right consistency should be quite viscous, such that it very slowly seeps out of the pie when you make a cut, but almost as if it’s reluctant to do so. Which of course it is, because it’s departing from paradise.

5. In the meantime, look at the instructions for cooking your crust and pastry. Typically you’ll want to pre-bake the base a little bit, after puncturing (delicately use pointy stick) the base and sides, then take it out. Once that’s done, fill with meat sauce.  

6. Make sure not to overfill, as the next step is to add the cheese on top of the sauce, grated.  7 oz. might be more than you need.

TIP:  Keep in mind that the cheese should be a component and not a dominant force like an American pizza. Bad. Balance is important. Should be able to see the sauce through the (unmelted) grated cheese, and once melted, the cheese should not flow over the edge of the pie.

7. Once done, follow the puff pastry instructions to create the top. Typically you should be able to just take it out and cut it to size. You might need to roll it with flour, which is more magic than a science.

TIP: I use the remnants to create little dough balls on top, to remind me of New Zealand bakery pies.

8. Cook for 30 minutes at 400°F, or follow the puff pastry package instructions. Remember that the point here is to cook the pastry – the cheese will melt regardless, and the sauce is already cooked.

9. Serve and create envy among all your friends.