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Deep-Dish Hunter's Pie

 Deep-Dish Hunter's Pie
"My husband, an avid hunter, loves the garlic mashed potato topping on this dish," writes Christina Rulien from Marysville, Washington.
6 ServingsPrep: 65 min. Bake: 35 min.

Ingredients

  • 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
  • FILLING:
  • 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

Directions

  • Cook potatoes in boiling water until tender; drain and mash. Add the
  • garlic, milk, butter, rosemary, salt and pepper; set aside.

2 of 2

Deep-Dish Hunter's Pie (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.