Hunter's Pie Prep Time: 30 minutes Cook Time: 25 minutes Servings: 6 Ingredients - 2 pounds potatoes, preferably baking type or Yukon Gold - 1 pound ground or finely chopped venison - 1/4 teaspoon allspice - 2 tablespoons oil - 1 large onion - 2 large carrots - 4 garlic cloves (use more, or fewer, as preferred) - 2 cups broth or stock - 2 tablespoons cornstarch - 2 tablespoons ketchup - 2 tablespoons Worcestershire sauce - 1 cup milk - 1 tablespoon butter - salt and pepper    The rich taste of venison gives this pie a wonderfully robust flavor.	1

	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.	2