Deep-Dish Hunter's Pie

• Meat

  • 2 cups Venison, cooked

• Produce

  • 1 cup Carrots
  • 3 Garlic cloves
  • 1/4 cup Green pepper
  • 1 cup Mushrooms, fresh
  • 1/2 cup Onion
  • 2 tbsp Parsley
  • 1 1/2 lbs Potatoes
  • 1/4 tsp Rosemary, dried
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 1 1/2 cups Beef broth

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/8 tsp Nutmeg, ground
  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Cheddar cheese
  • 1/4 cup Milk

• Liquids

  • 3 tbsp Water

Found on tasteofhome.com

Description

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. Yield: 6 servings.

Nutrition