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–+ servings

Hunter's Pie

BeefCasseroleDiner-StyleStove-Top
Time :1 hour 40 minutes
Yield :6 servings
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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.
Hack it:
Swap the venison for ground beef, lamb, or leftover roast beef.
Add parsnips, peas, celery, or leeks to the vegetable filling.
Stir Worcestershire sauce or Dijon mustard into the gravy for extra depth.
Add roasted garlic, Parmesan, or fresh chives to the mashed potatoes.
Add a splash of red wine to the filling for extra richness.
Leftovers:
Crisp portions in a skillet and top with a fried egg for a hearty breakfast.
Turn the filling into stuffed peppers topped with mashed potatoes and cheese.
Use leftover venison filling as a base for savory hand pies.
Spoon over toasted sourdough and top with a little melted cheddar.
Portion into ramekins and freeze for easy cold-weather dinners later.

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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