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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
- 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.
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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