Deep-Dish Hunter's Pie Recipe
Deep-Dish Hunter's Pie Recipe photo by Taste of Home

Deep-Dish Hunter's Pie Recipe

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"My husband, an avid hunter, loves the garlic mashed potato topping on this dish," writes Christina Rulien from Marysville, Washington.
TOTAL TIME: Prep: 65 min. Bake: 35 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 65 min. Bake: 35 min.
MAKES: 6 servings


  • 1-1/2 pounds potatoes, peeled and cubed
  • 3 garlic cloves, minced
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup sliced fresh mushrooms
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter
  • 2 cups cubed cooked venison
  • 1-1/2 cups beef broth
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cold water
  • 1/3 cup shredded cheddar cheese
  • 2 tablespoons minced parsley

Nutritional Facts

1 serving (1 each) equals 248 calories, 8 g fat (5 g saturated fat), 75 mg cholesterol, 513 mg sodium, 24 g carbohydrate, 2 g fiber, 20 g protein.


  1. Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside.
  2. In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender.
  3. Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top.
  4. Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley. Yield: 6 servings.
Originally published as Deep-Dish Hunter's Pie in Taste of Home February/March 2003, p56

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Reviewed Jan. 12, 2014

"My Mom and I made this a couple of days after Christmas! We had leftover greenbeans that we added as well. We had Prime rib for Christmas Eve and used it instead of Venison but I can't wait to try it with the Venison!! My Husband thought it was very good and he doesn't comment too much on things I make (although he does enjoy eating whatever I make)!!"

Reviewed May. 25, 2013

"Excellant flavor! Made this a couple of times now. Even used ground venison and it still tastes great!"

Reviewed Jan. 26, 2013

"My husband gave me permission to make this dish any time I want to! We loved it. I didn't have potatoes so I made garlic dumplings for the topping (put the cheese in the dumplings and not on top). Yummy!!!"

Reviewed Jan. 26, 2011

"Our family really enjoys this recipe! Sometimes I'll substitute ground venison for the stew meat venison, and throw in leftover vegetables like beans or corn.

Try it with beef if you don't like venison!"

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