DEEP-DISH HUNTER'S PIE RECIPE

Deep-Dish Hunter's Pie Recipe image

Provided by @MakeItYours

Number Of Ingredients 21

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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

Steps:

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.
Originally published as Deep-Dish Hunter's Pie in Taste of Home
February/March 2003, p56
Nutritional Facts
serving (1 each) equals 248 calories, 8 g fat (5 g saturated fat), 75 mg cholesterol, 513 mg sodium, 24 g carbohydrate, 2 g fiber, 20 g protein.
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