Prep 15 mins
Cook 25 mins
This is a mix between the Hunter's Pie and Cottage Pie recipes found in "Irish Pub Cooking" by Larry Doyle. I've never had either before, so I can't comment on how close it is to your usual Cottage Pie. All I know is that this was a good one-pot meal for venison lovers like us!
- 1 1⁄4 lbs ground venison
- 2 tablespoons canola oil
- 1 cup onion, chopped
- 1⁄4 cup green pepper, chopped
- 1 garlic clove, minced
- 1⁄2 cup whole wheat flour
- 1 3⁄4 cups fat-free vegetable broth
- 1⁄4 cup tomato paste
- red pepper flakes, to taste
- 1⁄4 teaspoon salt
- ground pepper, to taste
- 1⁄2 cup white mushroom
Mashed potato topping
- 2 medium potatoes
- 2 tablespoons fat-free half-and-half
- garlic powder, to taste
- Preheat to oven 375 degrees F.
- Get two pans going: a large skillet for the meat and a medium saucepan for the potatoes. Heat 1 tablespoon oil in the skillet and brown meat. While the meat is cooking, cover the peeled and diced potatoes with cold water and boil.
- After about five minutes, remove meat from pan, leaving any remaining oil in the skillet.
- Add 1 tablespoon oil and cook garlic, carrots, celery, onion and green pepper until slightly brown. Stir in flour and tomato paste. (This mixture will coat the veggies.) Cook the veggies for another minute, stirring constantly. Pour in the broth, chili flakes and boil, stirring constantly.
- Add the venison back into the skillet and season with salt and pepper. Stir in the mushrooms and cook for another 5 minutes, stirring often. The mixture will be thick!
- Put the meat mixture into a pie plate.
- Drain the potatoes and return to the stove, heating over low heat to dry potatoes a bit. (This will only take a minute.) Mash the potatoes with the half-and-half and garlic powder. Spoon the potatoes over the meat mixture and bake in the preheated oven for 25 minutes or until potatoes are lightly brown and veggies are as soft as you'd like.