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- 1 tablespoon butter
- salt and pepper
The rich taste of venison gives this pie a wonderfully robust flavor.
Directions
- Preheat oven to 375.
- Peel or scrub potatoes and cut into egg-size pieces (leave
whole if small). Cover with water and 1 tablespoon salt, bring to boil and cook until potatoes
are soft, about 20 minutes. Drain.
While potatoes cook, mix venison with 3/4 teaspoon salt,
1/4 teaspoon pepper and 1/4 teaspoon ground allspice. Chop onion and carrots and slice garlic.
Heat oil in a heavy skillet. Brown meat and spoon out into pie dish. Add carrots and onion
to skillet and cook until onions begin to brown and soften, about 5 minutes. Add garlic, stir in
and cook for another minute or two. Add 1/4 cup water and stir to dissolve any browned bits in
the pan.
Add 1 3/4 cup broth to pan. Mix remaining 1/4 cup broth with 2 tablespoons cornstartch
to a smooth paste and stir into pan liquid. Add ketchup and Worcestershire sauce. Cook, stirring
constantly, until liquid thickens - about 2 minutes. Taste for seasoning, add salt if necessary.
Pour contents of skillet into pie dish.
Heat milk and butter together. Mash potatoes,
adding milk mixture as needed to get a soft but not soupy consistency.
Spread potatoes over
meat mixture and bake 20 - 25 minutes. Serve hot.
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