 | | 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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Prep Time: 30 minutes
Cook Time: 25 minutes
Container: heavy skillet, 10
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 |
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