Hunter’s Pie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 375 degrees.

Step 2

2. Preheat a large sauté pan or cast iron skillet over medium-high heat. Add a tablespoon of oil, or enough to lightly coat the bottom of the pan. Once the pan is hot, brown the ground meat. Work in batches if needed. Remove and set aside on a plate.

Step 3

3. Add an additional splash of oil to the pan if needed, then drop in the chopped onions. Sauté for a couple minutes, and when the onions start to brown, add the carrots. Reduce heat to medium-low and cook about 5-10 minutes, or until the carrots begin to soften. Add the peas, mushrooms and minced garlic. Cook an additional minute.

Step 4

4. Stir in the tomato paste and mix until combined. Next, sprinkle in the flour and stir.

Step 5

5. Deglaze the pan with the stock and Worcestershire sauce. Season with kosher salt, pepper, rosemary, and thyme. Return the ground venison to the pan and mix well.

Step 6

6. Turn the heat to medium to bring the liquids to a simmer. Cook until the mixture reduces and thickens to an almost gravy-like consistency.

Step 7

7. Bake for 15 minutes or longer until the potatoes begin to brown. Serve warm.

Step 8

Mashed Potatoes

Step 9

1. Add the chopped potatoes to a large pot and cover with water. Set over high heat and bring to a boil. Sprinkle in several pinches of kosher salt to season the water. Cook the potatoes until very soft.

Step 10

2. Strain the potatoes and reserve half a cup of the boiling water to use instead of cream if desired.

Step 11

3. Mash or run the potatoes through a ricer. Pour in either the salted water, milk, or cream. Add the butter and sliced green onion and stir until smooth. Taste and season with salt and pepper as desired. Last, stir in the egg yolk until well mixed.

Step 12

4. Spoon the mashed potatoes on top of the venison mixture before baking.