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Prep Time: 65 Minutes Cook Time: 35 Minutes |
Ready In: 100 Minutes Servings: 6 |
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My husband, an avid hunter, loves the garlic mashed potato topping on this dish, writes Christina Rulien from Marysville, Washington. 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 |
filling: |
1 cup sliced fresh mushrooms |
1 cup sliced carrots |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1 tablespoon butter |
2 cups cubed cooked venison |
1-1/2 cups beef broth |
1/4 teaspoon dried thyme |
1/8 teaspoon ground nutmeg |
3 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons cold water |
1/3 cup shredded cheddar cheese |
2 tablespoons minced parsley |
Directions:
1. Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside.
2. 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.
3. 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.
4. 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. Yield: 6 servings.
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