Deep-Dish Hunter's Pie

 

6 servings

• 1½ pounds potatoes, peeled and cubes
• 3 garlic cloves, minced
• ¼ cup milk
• 1 tablespoon butter or margarine
• ¼ teaspoon dried rosemary, crushed
• ½ teaspoon salt
• Pinch of pepper

Filling

• 1 cup sliced fresh mushrooms
• 1 cup sliced carrots
• ½ cup chopped onion
• ¼ cup chopped green pepper
• 1 tablespoon butter or margarine
• 2 cups cubed cooked venison
• 1½ cups beef broth
• ¼ teaspoon dried thyme
• Pinch of nutmeg
• 3 tablespoons all-purpose flour
• 3 tablespoons cold water
• One-third cup shredded cheddar cheese
• 2 tablespoons minced parsley

1. Cook potatoes in boiling water until tender ; drain and mash.
2. Add next 6 ingredients ; set aside.
3. In a skillet, saute mushrooms, carrots, onion and green pepper in butter until tender ; add venison, broth, thyme and nutmeg.
4. Bring to a boil ; reduce heat, cover and simmer for 25-30 minutes or until meat and vegetables are tender.
5. Combine the flour and water until smooth ; stir into skillet.
6. Bring to a boil ; cook and stir for 2 minutes or until thickened.
7. Transfer to a greased 2-qt baking dish.
8. Spread mashed potatoes over the top ; bake, uncovered, at 350F (180C) for 30-40 minutes or until bubbly.
9. Sprinkle with cheese ; bake 5 minutes longer or until cheese is melted.
10. Sprinkle with parsley.

BON APPÉTIT