Lunch: Deep-Dish Hunter's Pie Recipe

Ingredients

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

Instructions

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.

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