Description
A comforting dish where savory ground venison melds with earthy vegetables and creamy cheese, perfect for family gatherings.
Ingredients
- 1 lb ground venison
- 2 cups potatoes, diced (1/2-inch)
- 1 onion, chopped
- 1 shallot, chopped
- 1 clove garlic, minced
- 1 cup mushrooms, sliced
- 1 1/2 cups colby jack cheese, shredded
- 2 tbsp unsalted butter
- 2 tbsp olive oil, extra virgin
- 1 tbsp dried French tarragon
- 1 tsp parsley
- 1/2 tsp salt
- 1 pie dough or puff pastry sheet, store-bought
- 1 egg + 1 tbsp water, beaten
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the diced potatoes and cook until they turn lightly browned, about 10 minutes.
- Stir in the onions, shallots, and minced garlic. Cook for an additional 5 minutes.
- Push the potatoes to the side of the skillet, and then add the ground venison. Cook it until browned.
- Mix everything together, seasoning with tarragon, parsley, and salt.
- In a separate small skillet, melt the butter and sauté the mushrooms until they turn golden brown, about 6–7 minutes.
- Transfer the venison and potato mixture to a pie plate. Top with the sautéed mushrooms and the shredded colby jack cheese.
- Carefully place the pie crust over the filling and pinch the edges around the pie plate.
- Cut a few small holes in the top to allow steam to escape, then brush the crust lightly with the egg wash.
- Bake the meat pie for 40–45 minutes or until it turns golden brown. Let it cool slightly before serving.
Notes
For a lighter option, substitute the colby jack cheese with a reduced-fat cheese.