Hunter’s Pie

Traditionally, shepherd’s pie is made from lamb and originated over in Scotland, of course in sheep country. I wanted to make a dish similar to that, but using venison and of course calling it a hunter’s pie because well that’s exactly what this is, but in some ways it could be a farmer’s pie too if you wanted to use beef instead of venison.

I made this for my mom a few weeks ago & everything in it was either hunted by us or grown by my mom, the peas, carrots, potatoes, corn & onions all grown by her. I love the feeling of a truly home grown meal, it’s a good feeling when you know where your food comes from and it makes the dish even more comforting & delicious.

This is the kind of meal the sticks to your bones & makes you feel all warm & cozy on a cold night. I also love that it’s a one pan meal, less dishes to do is a major win in my book, because I hate doing dishes one of my least favorite chores.

You can even assemble this ahead of time & pop it in the oven when you’re ready for dinner, so make sure to thaw some meat out tonight & make this for dinner.







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Hunter’s Pie

Recipe by ruralrootsCourse: Dinner, Field, Garden, Meat, Recipes, Venison
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 lb of ground venison

  • 1 TBS olive oil

  • 1 cup chopped yellow onion

  • 2 tsp dried parsley and a pinch of fresh parsley for garnish

  • 1 tsp of dried thyme

  • 1/2 tsp of dried rosemary

  • 1/2 tsp of salt & pepper

  • 1 TBS of Worchester sauce

  • 2 TBS of garlic minced

  • 1/2 cup of frozen peas

  • 1/2 cup of frozen corn

  • 1/2 cup of frozen carrots

  • 2 TBS of tomato paste

  • 3 TBS of white flour

  • 1 1/2 cups of beef broth

  • 1 family size container of Bob Evans mashed potatoes or 6-8 potatoes to make your own

  • 1/4 cup of cheddar cheese for topping.

Directions

  • Preheat Oven to 425 degrees
  • Brown the venison & onion with the olive oil in a large cast iron skillet over medium heat.
  • Add thyme, parsley, rosemary, garlic, salt & pepper, tomato paste & flour to meat.
  • Add beef broth and simmer for 20 minutes or until it forms a gravy.
  • Add Worchester sauce, take off heat and add veggies. Spread it out evenly in the skillet & spread the mashed potatoes over the top.
  • Sprinkle cheese on top and put in oven for about 20 minutes, top should be a little browned & bubbly when it’s ready.
  • Garnish with fresh parsley & more salt and pepper if you wish.