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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.
  • Total Time
    Prep: 65 min. Bake: 35 min.
  • Makes
    6 servings

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.
  • 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.
Nutrition Facts
1 each: 248 calories, 8g fat (5g saturated fat), 75mg cholesterol, 513mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 20g protein.

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