Recipe Background
It's hunting season! Hunting for flavor, that is! And Hunter's Pie brings home the prize. Imagine a big scoop of creamy garlic potatoes sitting atop a hearty, savory dish of tender, juicy veggies. You get to show off your real game, too, with some juicy venison tossed into the mix. If going to the grocery store is more your speed, though, you can opt for some yummy beef instead to experience similarly satisfying meaty tastes. Tuck in your napkin and grab your utensils; Hunter's Pie will fill you up and make you proud!
It's hunting season! Hunting for flavor, that is! And Hunter's Pie brings home the prize. Imagine a big scoop of creamy garlic potatoes sitting atop a hearty, savory dish of tender, juicy veggies. You get to show off your real game, too, with some juicy venison tossed into the mix. If going to the grocery store is more your speed, though, you can opt for some yummy beef instead to experience similarly satisfying meaty tastes. Tuck in your napkin and grab your utensils; Hunter's Pie will fill you up and make you proud!
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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