The Scoop
A cozy pie for cold-weather cravings, with savory venison, earthy mushrooms, tender vegetables, and a blanket of creamy garlic mashed potatoes.
Everything gets baked until bubbling, then finished with cheddar for those crispy, golden edges that are worth fighting over.
Ingredients
For the potatoes:
- 1 1/2 pounds potatoes, peeled and cubed
- 3 cloves garlic, minced
- 1/4 cup milk
- 1 tablespoon butter
- 1/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
For the filling:
- 1 cup fresh mushrooms, sliced
- 1 cup carrots, sliced
- 1/2 cup onion, chopped
- 1/4 cup green pepper, chopped
- 1 tablespoon butter
- 2 cups venison or beef, cooked and cubed
- 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 cheddar cheese, shredded
- 2 tablespoons parsley, minced
Directions
- Grease a 2-quart baking dish.
- In a pot of boiling water, cook the potatoes until tender, about 15-20 minutes.
- Drain the water from the pot and mash the tender potatoes.
- Add the garlic, the milk, 1 tablespoon of the butter, the rosemary, the salt, and the pepper to the mashed potatoes. Set aside.
- In a large skillet over medium heat, sauté the mushrooms, the carrots, the onion, and the green pepper in the remaining butter until tender.
- Add the venison, the broth, the thyme, and the nutmeg to the veggie mixture.
- Bring the venison mixture to a boil.
- Reduce the heat then cover and bring the venison mixture to a simmer until the meat and veggies are tender, about 25-30 minutes.
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the flour and the water and stir the mixture into the venison mixture.
- Cook and stir the venison mixture until thickened, about 2 minutes.
- Transfer the thickened venison mixture into the prepared baking dish.
- Spread the mashed potatoes over the top of the venison mixture.
- Bake, uncovered, until bubbly, about 30-40 minutes.
- Sprinkle with the cheese and bake until the cheese is melted, about 5 minutes.
- Sprinkle with the parsley, plate, and serve.
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